Clam chowder

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New England clam chowder.

Clam chowder is any of several chowders containing clams and broth. Along with the clams, potato chunks are common, as are onions, which are occasionally sauteed in the drippings from salt pork. Vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring.

New England clam chowder is white and, as popularized, contains a considerable amount of milk or cream. One point of view contends that New England clam chowder has become creamier over the years as a result of tourism in New England, whereas the traditional recipe calls for a soupier chowder. Supposedly tourists, sometimes squeamish of clams and seafood, prefer the creamier chowder. At one time, some restaurants served clear chowder, and let customers add cream to taste, but that practice is very rare today.

Manhattan clam chowder has clear broth, plus tomato for red color and flavor. In the 1890s, this chowder was called "Coney Island clam chowder" and "Fulton Fish Market clam chowder." The name "Manhattan clam chowder" became attached in the early 1900s. Restaurants typically serve New England or Manhattan chowder, but not both.

Rhode Island clam chowder has clear broth. Though less popular than the other two, clear, white chowders are still served, especially at long-established New England restaurants and hotels, such as those on Block Island.

Some restaurants also serve their own unique clam chowders that do not fall into any of these three types.

Fish chowder is a similar to clam chowder except that shredded fish, often cod, is substituted for the clams. It is made with cream, fish, corn and sometimes onions.

Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers. Throughout the United States, creamy New England-style clam chowder is sometimes served in sourdough bread bowls, especially in San Francisco where sourdough is popular with tourists and has been considered a signature dish since 1849.[1] [2]