Clam chowder, a beloved American soup, has been a staple in many coastal regions for centuries. While it may seem like a simple dish, clam chowder has a rich history and a surprising amount of variation. In the United States, there are two distinct types of clam chowder that have been vying for attention and taste buds for generations. In this article, we will delve into the world of clam chowder, exploring the differences between New England Clam Chowder and Manhattan Clam Chowder.
A Brief History of Clam Chowder
Before we dive into the specifics of each type of clam chowder, it’s essential to understand the origins of this delicious soup. Clam chowder has its roots in the early American colonies, where it was a staple food for many coastal communities. The dish was heavily influenced by European cuisine, particularly from the British and French, who brought their own versions of chowder to the New World.
The first written records of clam chowder date back to the 1700s, when it was served at a Boston tavern. The original recipe consisted of clams, onions, potatoes, and sometimes salt pork or bacon. Over time, different regions developed their own unique variations of clam chowder, incorporating local ingredients and cooking techniques.
New England Clam Chowder: The Creamy Classic
New England Clam Chowder, also known as “Boston Clam Chowder,” is the most well-known and beloved type of clam chowder in the United States. This creamy, comforting soup originated in the New England region, where it has been a staple for centuries.
Characteristics of New England Clam Chowder
New England Clam Chowder is characterized by its:
- Creamy texture: Made with a combination of milk or cream, butter, and flour, which gives the soup a rich and velvety texture.
- White color: The soup has a pale white color due to the absence of tomatoes and the use of milk or cream.
- Flavor profile: The flavor is mild and slightly sweet, with a focus on the freshness of the clams.
- Ingredients: Typically includes clams, onions, potatoes, celery, and sometimes salt pork or bacon.
Traditional Preparation Methods
New England Clam Chowder is traditionally prepared by:
- Steaming the clams: Fresh clams are steamed to open them, and the resulting broth is used as a base for the soup.
- Sauteing the aromatics: Onions, celery, and sometimes salt pork or bacon are sautéed in butter to create a flavorful base.
- Adding the cream and potatoes: Milk or cream is added to the soup, along with diced potatoes, to create a creamy and filling soup.
Manhattan Clam Chowder: The Tomato-Based Upstart
Manhattan Clam Chowder, also known as “New York Clam Chowder,” is a tomato-based version of clam chowder that originated in the early 20th century. This type of clam chowder is a departure from the traditional New England Clam Chowder, with a bold and tangy flavor profile.
Characteristics of Manhattan Clam Chowder
Manhattan Clam Chowder is characterized by its:
- Red color: The soup has a distinctive red color due to the use of tomatoes.
- Tomato-based broth: The soup is made with a tomato-based broth, which gives it a bold and tangy flavor.
- Flavor profile: The flavor is more robust and savory than New England Clam Chowder, with a focus on the acidity of the tomatoes.
- Ingredients: Typically includes clams, onions, garlic, tomatoes, and sometimes bell peppers and celery.
Traditional Preparation Methods
Manhattan Clam Chowder is traditionally prepared by:
- Using canned tomatoes: Canned tomatoes are used to create a quick and flavorful broth.
- Sauteing the aromatics: Onions, garlic, and sometimes bell peppers are sautéed in olive oil to create a flavorful base.
- Adding the clams and seasonings: Fresh clams are added to the soup, along with seasonings such as oregano and thyme, to create a hearty and satisfying soup.
Comparison of New England and Manhattan Clam Chowder
While both types of clam chowder are delicious and popular, there are some key differences between them. Here is a comparison of the two:
| | New England Clam Chowder | Manhattan Clam Chowder |
| — | — | — |
| Broth | Cream-based | Tomato-based |
| Color | White | Red |
| Flavor Profile | Mild and sweet | Bold and tangy |
| Ingredients | Clams, onions, potatoes, celery | Clams, onions, garlic, tomatoes, bell peppers |
| Preparation Method | Steaming clams, sautéing aromatics, adding cream and potatoes | Using canned tomatoes, sautéing aromatics, adding clams and seasonings |
Conclusion
Clam chowder is a beloved American soup that has been a staple in many coastal regions for centuries. While there are many variations of clam chowder, the two most distinct types are New England Clam Chowder and Manhattan Clam Chowder. Whether you prefer the creamy, comforting flavor of New England Clam Chowder or the bold, tangy flavor of Manhattan Clam Chowder, there’s no denying the appeal of this delicious soup. So next time you’re in the mood for a hearty and satisfying meal, consider trying one of these two iconic clam chowders.
What are the two main types of clam chowder in the United States?
The two main types of clam chowder in the United States are New England Clam Chowder and Manhattan Clam Chowder. New England Clam Chowder, also known as “cream clam chowder,” is a thick, creamy soup made with clams, potatoes, onions, and sometimes bacon or salt pork. It is typically white or light beige in color and is often served with oyster crackers or crusty bread.
Manhattan Clam Chowder, on the other hand, is a tomato-based soup made with clams, tomatoes, onions, and sometimes bell peppers or celery. It is typically red or orange in color and is often served with a side of crusty bread or crackers. The two types of clam chowder have distinct flavor profiles and textures, reflecting the different culinary traditions of the regions in which they originated.
What is the origin of New England Clam Chowder?
New England Clam Chowder is believed to have originated in the Northeastern United States, specifically in the coastal regions of Massachusetts, Maine, and New Hampshire. The dish is thought to have been inspired by traditional French and British soups, which were adapted by early American colonists using local ingredients such as clams, potatoes, and cream.
The first written recipe for New England Clam Chowder was published in 1832 in a cookbook called “The Virginia Housewife” by Mary Randolph. However, it is likely that the dish was consumed in the region for many years before that. Today, New England Clam Chowder is a beloved regional specialty and a staple of New England cuisine.
What is the origin of Manhattan Clam Chowder?
Manhattan Clam Chowder is believed to have originated in the early 20th century in New York City, specifically in the Manhattan borough. The dish is thought to have been created by Italian-American cooks who were influenced by traditional Italian soups such as minestrone and cioppino.
The first written recipe for Manhattan Clam Chowder was published in 1934 in a cookbook called “The New Yorker’s Guide to Dining Out” by George S. Chappell. However, it is likely that the dish was consumed in the city for many years before that. Today, Manhattan Clam Chowder is a popular variation of clam chowder that is enjoyed throughout the United States.
What are the key ingredients in New England Clam Chowder?
The key ingredients in New England Clam Chowder include clams, potatoes, onions, and cream or milk. The clams are typically freshly shucked or canned, and the potatoes are usually diced or sliced. The onions are sautéed in butter or bacon fat to add flavor to the soup.
Other ingredients that may be included in New England Clam Chowder are bacon or salt pork, celery, and herbs such as thyme or parsley. Some recipes may also include additional ingredients such as garlic, leeks, or carrots. However, the core ingredients of clams, potatoes, onions, and cream or milk remain the same.
What are the key ingredients in Manhattan Clam Chowder?
The key ingredients in Manhattan Clam Chowder include clams, tomatoes, onions, and sometimes bell peppers or celery. The clams are typically freshly shucked or canned, and the tomatoes are usually crushed or diced. The onions are sautéed in olive oil to add flavor to the soup.
Other ingredients that may be included in Manhattan Clam Chowder are garlic, herbs such as oregano or basil, and sometimes red pepper flakes for added heat. Some recipes may also include additional ingredients such as white wine or clam juice. However, the core ingredients of clams, tomatoes, onions, and sometimes bell peppers or celery remain the same.
How do I serve New England Clam Chowder?
New England Clam Chowder is typically served hot, garnished with chopped herbs such as parsley or chives. It is often served with a side of oyster crackers or crusty bread, which can be used to dip into the soup. Some people also like to add a pat of butter or a dollop of sour cream to their clam chowder.
New England Clam Chowder can be served as a main course or as a starter. It is also a popular ingredient in other dishes, such as clam chowder bread bowls or clam cakes. In New England, it is a common sight to see clam chowder served at seafood restaurants, fish markets, and other casual eateries.
How do I serve Manhattan Clam Chowder?
Manhattan Clam Chowder is typically served hot, garnished with chopped herbs such as parsley or basil. It is often served with a side of crusty bread or crackers, which can be used to dip into the soup. Some people also like to add a squeeze of lemon juice or a sprinkle of red pepper flakes to their clam chowder.
Manhattan Clam Chowder can be served as a main course or as a starter. It is also a popular ingredient in other dishes, such as clam chowder pasta or clam cakes. In New York City, it is a common sight to see Manhattan Clam Chowder served at Italian-American restaurants, seafood restaurants, and other casual eateries.