Clam Chowder is any several chowders that contains clams and broth. Other than those two main ingredients there’s also diced potatoes, onions, salt pork or bacon (depends), celery, small carrot strips, parsley, and bay leaves. Clam Chowder in restaurants are usually served on Fridays.
New England Clam Chowder can be either have a milk or cream-based chowder, and is usually the chowder is a bit thicker than other regionals’. Also it’s commonly made with potatoes, onions, and clams. Using tomatoes is shunned! On the side with this chowder most people use oyster crackers, sometimes it’s used as a garnish on top.
Manhattan Clam Chowder contains a clear broth, and it contains tomatoes. So basically it’s a tomato soup, but with chowder.
Rhode Island Clam Chowder has a clear broth and it also contains quahogs, broth, potatoes, onions, and bacon. It has a tomato broth base and potatoes. Unlike Manhattan Clam Chowder this chowder has no chunks of tomatoes and does not contain carrots and beans. This recipe is served with clamcakes.
New Jersey Clam Chowder’s main ingredients are bacon, onion, chowder clams, potatoes, pepper, celery powder, parsley, crab spice, asparagus, light cream, and sliced tomatoes.
Delaware Clam Chowder contains pre-fried cubed salt pork, salt water, potatoes, diced onions, quahogs, butter, salt, and pepper.
This is dedicated to Annette Siu
Link to her website- annette14.iisummer.info