Clam Chowder Vs New England Clam Chowder: What’S The Winner?

Clam chowder, a beloved American dish, has sparked debates for generations. The two most iconic variations are clam chowder and New England clam chowder. While both share the common ingredient of clams, their distinct flavors and ingredients set them apart. This blog post delves into the captivating differences between these two culinary creations.

History and Origin:

Clam chowder traces its roots back to the indigenous Wampanoag people of the New England region. They combined clams, corn, and other local ingredients to create a nourishing stew. In the 18th century, European settlers introduced dairy products, such as milk or cream, to the recipe, shaping the modern-day clam chowder.

New England clam chowder emerged in the 19th century as a regional specialty of the coastal towns of Massachusetts. It became the official state food of Massachusetts in 1979, reflecting its deep cultural significance.

Ingredients:

Clam Chowder:

• Clams (typically chopped or minced)
• Potatoes
• Onions
• Celery
• Bacon or salt pork
• Broth or water
• Milk or cream
• Spices (e.g., thyme, bay leaf)

New England Clam Chowder:

• Clams (whole or chopped)
• Potatoes
• Onions
• Celery
• Salt pork
• Broth or water
• Heavy cream
• Milk
• Tomatoes (optional)
• Thyme

Appearance and Texture:

Clam chowder typically has a creamy, smooth texture with a light brown or beige color. New England clam chowder, on the other hand, is thicker and has a more rustic appearance. The whole clams give it a chunky texture, and the addition of tomatoes adds a reddish hue.

Flavor Profile:

Clam Chowder:

• Rich and creamy
• Balanced flavors of clams, potatoes, and bacon
• Mild and approachable

New England Clam Chowder:

• Robust and savory
• Strong seafood flavor from the whole clams
• Hint of sweetness from the tomatoes
• Creamy but not as smooth as clam chowder

Regional Variations:

Clam chowder and New England clam chowder have several regional variations. For instance, Manhattan clam chowder uses a tomato-based broth and includes vegetables like carrots and green peppers. In Rhode Island, clam cakes are often served alongside clam chowder.

Which One to Choose?

The choice between clam chowder and New England clam chowder ultimately depends on personal preference. Clam chowder is a crowd-pleaser with its creamy texture and mild flavor. New England clam chowder offers a more authentic, seafood-forward experience.

The Bottom Line:

Clam chowder and New England clam chowder are two distinct and delicious dishes that embody the culinary heritage of the United States. While they share the common ingredient of clams, their unique flavors, textures, and ingredients make them culinary masterpieces in their own right. Whether you prefer the creamy smoothness of clam chowder or the rustic charm of New England clam chowder, there is a chowder for every palate.

Basics You Wanted To Know

Q: What is the main difference between clam chowder and New England clam chowder?
A: The main difference lies in the use of milk or cream, whole clams, and tomatoes.

Q: Which one is more popular?
A: Clam chowder is generally more popular due to its wider availability and milder flavor.

Q: Can I make clam chowder without milk or cream?
A: Yes, you can substitute milk or cream with a combination of vegetable broth and cornstarch to create a dairy-free chowder.

Q: What type of clams are best for clam chowder?
A: Quahog clams (hard-shell clams) are the traditional choice for both clam chowder and New England clam chowder.

Q: How can I thicken clam chowder?
A: You can thicken clam chowder by adding a roux (made with butter and flour) or by using cornstarch or potato starch.