Although other kinds of chowder certainly exist, it's really clam chowder that we're most interested in. Since moving to New England, we've discovered that "clam chowder" can mean very different things to different people - how do you like yours? A look at three classics after the jump...
New England Clam Chowder is probably what most of us think of when it comes to chowder. It's thick - in fact, many say that the mark of a true chowder is if you can stand a wooden spoon in the pot without it falling over! It's also chunky with potatoes and clams, creamy white, and minimally seasoned with salt and maybe a pinch or two of dried herbs.
• New England Clam Chowder from Cooking for Engineers
Rhode Island Clam Chowder is another variation that we've come across in our time here. It's made with specifically quahog clams, the largest variety of clams and which usually have a distinctly briny taste. While this chowder has potatoes and onions like the New England version, it's made with a clear broth and isn't thickened with cream. Fans say that this lets you taste the true flavor of the clams.
• Rhode Island Clear-Broth Quahog Chowder from Leite's Culinaria
Manhattan Clam Chowder is often derided as not being a "real" chowder, but we'd argue that it has its time and place! This soup is actually similar to Rhode Island chowder in that it is brothy instead of creamy, but Manhattan chowder adds one additional ingredient: tomatoes.
• Manhattan Clam Chowder from Epicurious
Still, each of these variations contain their own endless variations depending on region and personal taste. How do you like your clam chowder?
Related: Sense of Place: The Food of New England
(Image: Flickr member Sauce Supreme licensed under Creative Commons)
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New England with a healthy drizzle of creamed sherry on top. I don't run across much chowder living in Texas. I'm originally from the PNW and I miss it so.
Definitely New England style. I just made some for the first time this past weekend (made the oyster crackers myself too)!
http://the-cooking-of-joy.blogspot.com/2009/02/new-england-clam-chowda-and-homemade.html
The chowder in the picture looks like it was made with milk instead of cream, and that's how I like it. It's still a little creamy, but not so thick. Who wants to eat clam pudding?
for those reading from the (SF) bay area, santa cruz's annual chowder cook-off is this weekend!!
http://www.beachboardwalk.com/clamchowder/
The best place for chowder in Seattle is the Pike Market Chowder in Post Alley. Mmm mmm good! Although, really, the BEST soup is the seafood bisque, I just can't get enough!
New England style, with a pat of butter and ground black pepper. Sometimes in the summer, I'll settle for Rhode Island style, but it usually includes mussels with the clams. And chorizo.
I embarrassed to say I've never had clam chowder. I don't think I've ever even had a clam before. They're not very popular in New Zealand as we have our own native shellfish here. Would love to try though.
I am a HUGE clam chowder fan, but I only eat New England style. I'd never heard of Rhode Island style before this post, and Manhattan style makes me nauseous. I'm not sure how I lived before trying the clam chowder at Ivar's in Seattle, though.
Born and raised and still living in Rhode Island I can tell you that we actually prefer New England style. Most places in Rhode Island only offer New England style. Although, any well respected chowda cook from Lil Rhody will only use the best quality quahogs though - none of that minced clam from a can crap.
i adore Manhattan style clam chowder and it's impossible to find here in San Francisco.... cioppino is a pretty great trade-off, though!
I like the traditional New England style.
I also make a pasilla corn chowder with potatoes and dill - I have made it with soy milk for a dairy free meal and I swear you would not know the difference!