Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them.[3] Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.
Clams, potatoes, salt pork, and onions. Cream or tomatoes may be added.
Variations
New England clam chowder, Manhattan clam chowder, Rhode Island clam chowder, others
Media: Clam chowder
The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.
Early documentation of "clam chowder" as we know it today did not contain milk and was thickened during cooking using crackers or stale bread.[4] The first recipe for Manhattan clam chowder, with tomatoes and no milk, was published before 1919,[5] and the current name is attested in 1934.
Primary variants and styles
As recipes for clam chowder spread throughout the United States in the 19th and 20th centuries, many regionally developed variants have arisen.
Manhattan clam chowder
Manhattan clam chowder has a reddish color from tomatoes
Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix.[6] Thyme is often used as a seasoning.
Many sources attribute its creation to Rhode Island's Portuguese fishing communities who were known both for their traditional tomato-based stews and for their frequent travels to New York City's Fulton Fish Market during the mid-1800s.[7] While Rhode Island clam chowder is clear, it was relatively common in Rhode Island for some cooks to add tomato sauce to their chowder. In Rhode Island this style chowder is also frequently referred to as "Rocky Point Clam Chowder"[8] as it was a popular menu item at the Rocky Point Amusement Park Shore Dinner Hall since the park opened in 1847.[9]
This chowder was at times called by various names including "Clam Chowder - Coney Island Style" (1893).[10] Manhattan clam chowder is included in Victor Hirtzler's Hotel St. Francis Cookbook (1919) and "The Delmonico Cook Book" (1890) as "clam chowder".[5][11] The "Manhattan" name is first attested in a 1934 cookbook.[1]
New England clam chowder
New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder,[12] is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams.[13] Flour or, historically, crushed hard tack may be added as a thickener.
New England clam chowder is usually accompanied by oyster crackers. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.[14]
Rhode Island clam chowder
Rhode Island clam chowder is made with clear broth, and contains no dairy or tomatoes. It is common in southeastern Rhode Island through eastern Connecticut.[6] In Rhode Island, it is sometimes called "South County Style" referring to Washington County, where it apparently originated.
Long Island clam chowder
Long Island clam chowder is part New England-style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The name is intended as humorous: Long Island is between Manhattan and New England.[15] The two parent chowders are typically cooked separately before being poured in the same bowl. This variant is popular in many small restaurants across Suffolk County, New York.[16]
^Oliver, Sandy (April 2008). "The Crown Pilot Cracker Escapade: 11 Years Later". The Working Waterfront. {{cite journal}}: Cite journal requires |journal= (help)
^"Long Island Clam Chowder: Secret Blend Slowly Catching On". Long Island Press. September 4, 2013. Retrieved October 29, 2015.
^Louis Imbroto. . Young Island. Archived from the original on January 21, 2015. Retrieved October 29, 2015.
External links
Wikibooks Cookbook has a recipe/module on
New England Clam Chowder
Wikibooks Cookbook has a recipe/module on
Manhattan Clam Chowder
Wikimedia Commons has media related to Clam chowder.
February 08, 2023
clam, chowder, several, chowder, soups, american, cuisine, containing, clams, addition, clams, common, ingredients, include, diced, potatoes, salt, pork, onions, other, vegetables, typically, used, believed, that, clams, were, used, chowder, because, relative,. Clam chowder is any of several chowder soups in American cuisine containing clams In addition to clams common ingredients include diced potatoes salt pork and onions Other vegetables are not typically used It is believed that clams were used in chowder because of the relative ease of harvesting them 3 Clam chowder is usually served with saltine crackers or small hexagonal oyster crackers Clam chowderNew England clam chowder TypeChowderPlace of originUnited StatesRegion or stateNew EnglandInvented18th century 1 2 Main ingredientsClams potatoes salt pork and onions Cream or tomatoes may be added VariationsNew England clam chowder Manhattan clam chowder Rhode Island clam chowder others Media Clam chowderThe dish originated in the Northeastern United States but is now commonly served in restaurants throughout the country Many regional variations exist but the three most prevalent are New England or white clam chowder which includes milk or cream Manhattan or red clam chowder which includes tomatoes and Rhode Island or clear clam chowder which omits both Contents 1 History 2 Primary variants and styles 2 1 Manhattan clam chowder 2 2 New England clam chowder 2 3 Rhode Island clam chowder 2 4 Long Island clam chowder 3 See also 4 References 5 External linksHistory EditEarly documentation of clam chowder as we know it today did not contain milk and was thickened during cooking using crackers or stale bread 4 The first recipe for Manhattan clam chowder with tomatoes and no milk was published before 1919 5 and the current name is attested in 1934 Primary variants and styles EditAs recipes for clam chowder spread throughout the United States in the 19th and 20th centuries many regionally developed variants have arisen Manhattan clam chowder Edit Manhattan clam chowder has a reddish color from tomatoes Manhattan clam chowder has a red tomato based broth and unlike New England clam chowder there is no milk or cream Manhattan style chowder also usually contains other vegetables such as celery and carrots to create a mirepoix 6 Thyme is often used as a seasoning Many sources attribute its creation to Rhode Island s Portuguese fishing communities who were known both for their traditional tomato based stews and for their frequent travels to New York City s Fulton Fish Market during the mid 1800s 7 While Rhode Island clam chowder is clear it was relatively common in Rhode Island for some cooks to add tomato sauce to their chowder In Rhode Island this style chowder is also frequently referred to as Rocky Point Clam Chowder 8 as it was a popular menu item at the Rocky Point Amusement Park Shore Dinner Hall since the park opened in 1847 9 This chowder was at times called by various names including Clam Chowder Coney Island Style 1893 10 Manhattan clam chowder is included in Victor Hirtzler s Hotel St Francis Cookbook 1919 and The Delmonico Cook Book 1890 as clam chowder 5 11 The Manhattan name is first attested in a 1934 cookbook 1 New England clam chowder Edit New England clam chowder occasionally referred to as Boston or Boston style clam chowder 12 is a milk or cream based chowder and is often of a thicker consistency than other regional styles It is commonly made with milk butter potatoes salt pork onion and clams 13 Flour or historically crushed hard tack may be added as a thickener New England clam chowder is usually accompanied by oyster crackers Crackers may be crushed and mixed into the soup for thickener or used as a garnish 14 Rhode Island clam chowder Edit Rhode Island clam chowder is made with clear broth and contains no dairy or tomatoes It is common in southeastern Rhode Island through eastern Connecticut 6 In Rhode Island it is sometimes called South County Style referring to Washington County where it apparently originated Long Island clam chowder Edit Long Island clam chowder is part New England style and part Manhattan style making it a pinkish creamy tomato clam chowder The name is intended as humorous Long Island is between Manhattan and New England 15 The two parent chowders are typically cooked separately before being poured in the same bowl This variant is popular in many small restaurants across Suffolk County New York 16 See also Edit Food portalBisque Corn chowder Cream of mushroom soup Fish stew List of clam dishes List of cream soups List of fish and seafood soups List of regional dishes of the United States Oyster stewReferences Edit a b Correa Cynthia A Brief History of Clam Chowder Eater eater com Archived from the original on August 30 2018 Retrieved August 21 2016 Sanburn Josh January 31 2012 Manhattan Clam Chowder vs New England Clam Chowder Time Retrieved August 21 2016 History of Chowder History of Clam Chowder History of Fish Chowder Whatscookingamerica net Retrieved December 1 2007 Child Lydia 1832 The American Frugal Housewife Carter Hendee amp Company p 59 a b Hirtzler Victor 1919 The Hotel St Francis cook book p 363 a b The Scoop on Different Types of Clam Chowder Your AAA Network February 19 2020 Retrieved February 26 2020 The Essential Rhode Island Quahog Guide RI Monthly September 1 2020 Retrieved June 3 2021 Rocky Point Clam Chowder Rocky Point Recipes Retrieved June 14 2021 The Rocky Point Shore Dinner Hall Bygone Food and Recipes January 31 2010 Retrieved June 14 2021 Whitehead Jessup 1893 Cooking for Profit The author p 98 Filippini Alessandro 1890 The Delmonico Cook Book Applewood Books p 152 ISBN 9781429011747 Hirtzler Victor 1919 The Hotel St Francis cook book p 84 Fannie Merritt Farmer The Boston Cooking School Cook Book 1896 p 128 Oliver Sandy April 2008 The Crown Pilot Cracker Escapade 11 Years Later The Working Waterfront a href Template Cite journal html title Template Cite journal cite journal a Cite journal requires journal help Long Island Clam Chowder Secret Blend Slowly Catching On Long Island Press September 4 2013 Retrieved October 29 2015 Louis Imbroto Long Island clam chowder Young Island Archived from the original on January 21 2015 Retrieved October 29 2015 External links Edit Wikibooks Cookbook has a recipe module on New England Clam Chowder Wikibooks Cookbook has a recipe module on Manhattan Clam Chowder Wikimedia Commons has media related to Clam chowder The New England Chowder Compendium Retrieved from https en wikipedia org w index php title Clam chowder amp oldid 1134846593, wikipedia, wiki, book, books, library,
