Clam chowder is any of several chowder soups in

American cuisine American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures a ...

containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with

saltine crackers A saltine or soda cracker is a thin, usually square cracker usually made from white flour, sometimes yeast (although many are yeast free), and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations over its surfa ...

or small, hexagonal

oyster cracker Oyster crackers are small, salted crackers, typically rounds about in diameter, although a slightly smaller hexagonal variety is also common. The crackers are often served with oyster stew and clam chowder and contain similar ingredients to sal ...

s. The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both. Canned clam chowder, both national brands and regional specialty brands may be purchased at food stores.

History

Early documentation of "clam chowder" as we know it today did not contain milk and was thickened during cooking using crackers or stale bread. The first recipe for Manhattan clam chowder, with tomatoes and no milk, was published before 1919, and the current name is attested in 1934.

Primary variants and styles

As recipes for clam chowder spread throughout the United States in the 19th and 20th centuries, many regionally developed variants have arisen.

Manhattan clam chowder

Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix. Thyme is often used as an optional seasoning. Many sources attribute its creation to Rhode Island's Portuguese fishing communities who were known both for their traditional tomato-based stews and for their frequent travels to New York City's Fulton Fish Market during the mid-1800s. While

Rhode Island Rhode Island (, like ''road'') is a U.S. state, state in the New England region of the Northeastern United States. It is the List of U.S. states by area, smallest U.S. state by area and the List of states and territories of the United States ...

clam chowder is clear, it was relatively common in Rhode Island for some cooks to add tomato sauce to their chowder. In Rhode Island this style chowder is also frequently referred to as "Rocky Point Clam Chowder" as it was a popular menu item at the Rocky Point Amusement Park Shore Dinner Hall since the park opened in 1847. This chowder was at times called by various names including "Clam Chowder - Coney Island Style" (1893). Manhattan clam chowder is included in Victor Hirtzler's ''Hotel St. Francis Cookbook'' (1919) and "The Delmonico Cook Book" (1890) as "clam chowder". The "Manhattan" name is first attested in a 1934 cookbook.

New England clam chowder

New England New England is a region comprising six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York to the west and by the Canadian provinces ...

clam chowder, occasionally referred to as Boston or Boston-style clam chowder, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. Flour or, historically, crushed hard tack may be added as a thickener. New England clam chowder is usually accompanied by

s. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Rhode Island clam chowder

clam chowder is made with clear broth, and contains no dairy or tomatoes. It is common in southeastern Rhode Island through eastern

Connecticut Connecticut () is the southernmost state in the New England region of the Northeastern United States. It is bordered by Rhode Island to the east, Massachusetts to the north, New York (state), New York to the west, and Long Island Sound to the ...

. In Rhode Island, it is sometimes called "South County Style" referring to Washington County, where it apparently originated.

Long Island clam chowder

Long Island clam chowder is part New England-style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The name is intended as humorous:

Long Island Long Island is a densely populated island in the southeastern region of the U.S. state of New York, part of the New York metropolitan area. With over 8 million people, Long Island is the most populous island in the United States and the 18 ...

is between Manhattan and New England. The two parent chowders are typically cooked separately before being poured in the same bowl. This variant is popular in many small restaurants across

Suffolk County, New York Suffolk County () is the easternmost county in the U.S. state of New York. It is mainly located on the eastern end of Long Island, but also includes several smaller islands. According to the 2020 United States census, the county's populat ...

References

External links

The New England Chowder Compendium
{{Soups Cream soups Chowder Fish and seafood soups Cuisine of New York City New England cuisine American seafood dishes American soups