Clam chowder
New England clam chowder.
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| Type | Chowder |
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| Place of origin | United States |
| Region or state |
New England Massachusetts |
| Invented | 18th century |
| Main ingredients | Clams, broth, butter, potatoes and onions |
| Variations | New England clam chowder, Boston clam chowder, Manhattan clam chowder, Rhode Island clam chowder, others |
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Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery. Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color. A garnish of bay leaves adds both color and flavor. 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 or small, hexagonal oyster crackers.
The earliest-established and most popular variety of clam chowder, New England clam chowder, was introduced to the region by French, Nova Scotian, or British settlers, becoming common in the 18th century. The first recipe for another variety, Manhattan clam chowder, known for using tomatoes and its consequently distinctly red coloring, was published in 1934. In 1939, the New England state of Maine debated legislation that would outlaw the use of tomatoes in chowder, thereby essentially prohibiting the "Manhattan" form.
Since the popularity of New England clam chowder spread throughout the United States in the 19th and 20th centuries, many other regions have introduced their own, local twists on the traditional recipe.
This variety typically consists of pre-fried cubed salt pork, salt water, potatoes, diced onions, quahogs, butter, salt, and pepper. This variety was more common in the early and mid-20th century, and likely shares most recent common ancestry with New England clam chowder.
Served throughout North Carolina's Outer Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, and occasionally with chopped green onions or even hot pepper sauce.
Long Island Clam Chowder is a variant that is part New England style and part Manhattan style, making it a creamy tomato clam chowder. The name is a geographical pun, noting that the location of Long Island, just like the recipe, is about halfway between Manhattan and New England. This variant is popular in many small restaurants across Suffolk County, New York.
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