Clam Chowder is a seafood favorite. Summertime or Wintertime, clam chowder is often consumed all year long in all different parts of the world. With fresh clams and the right seasoning, clam chowder is often the crowd pleaser. There are 3 main ways to prepare clam chowder, and the different styles represent where they originated. The bases/broths are the main differences between the three.
The most popular of the clam chowders is the New England. It’s the creamy, white based soup with potatoes, clams, and sometimes bacon bits. Sometimes people add spices, seasoning or white wine for flavor. The cream base adds for a wholesome taste and the clams give it the seafood kick everyone loves.
Clam chowder with a clear broth is known as Rhode Island Clam Chowder. The ingredients in chowders are similar with the potatoes, vegetables and clams, and the broths are mainly where the soups differ. Spice and flavor additions to Rhode Island clam chowder can be cilantro, chives, thyme, garlic and parsley.
Manhattan clam chowder is the final of the 3 popular chowder types, this one specifically with a reddish broth made from crushed tomatoes. It also includes the basic chowder potatoes veggies, spices and seasonings. People like to think of this as the “marinara” clam chowder, as the crushed tomatoes look like marinara sauce.
Oyster crackers have been coined as the staple addition, served with every cup or bowl of clam chowder. Quahogs or cherrystone clams can be used, or whatever is most fresh thats available to you. Most people love clam chowder on a summer night or at a barbecue, but all styles are served year round. Find the style you love the most, and try making your own clam chowder!
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