Clam chowder facts for kids
New England clam chowder.
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| Type | Chowder |
|---|---|
| Place of origin | United States |
| Region or state | New England Massachusetts |
| Invented | 18th century |
| Main ingredients | 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 |
Clam chowder is a yummy soup from the United States. It's a type of chowder that always has clams in it. Besides clams, this soup usually has diced potatoes, salty pork, and onions. You won't often find many other vegetables in it.
People think clams were used in this soup because they were easy to find. Clam chowder is often served with saltine crackers or small, crunchy oyster crackers.
This dish first became popular in the northeastern part of the U.S. Now, you can find it in restaurants all over the country. There are many different kinds of clam chowder. The three main types are New England (white), Manhattan (red), and Rhode Island (clear).
Contents
History of Clam Chowder
The first recipes for clam chowder were a bit different from today. They didn't use milk. Instead, they used crackers or old bread to make the soup thicker.
The first recipe for Manhattan clam chowder, which uses tomatoes and no milk, was printed before 1919. The name "Manhattan" for this soup became common around 1934. In 1939, the state of Maine even thought about making a law to ban tomatoes in clam chowder! But that law didn't pass.
Main Types of Clam Chowder
As clam chowder recipes spread across the U.S. in the 1800s and 1900s, many different styles appeared. Each region made its own special version.
Manhattan Clam Chowder
Manhattan clam chowder has a red color because it uses a tomato-based broth. Unlike New England clam chowder, it does not have milk or cream. This style often includes other vegetables like celery and carrots. These vegetables are often used to make a mix called a mirepoix. Sometimes, cooks also add thyme for extra flavor.
Many people believe this chowder was created by Portuguese fishing communities in Rhode Island. These communities were known for their tomato-based stews. They also traveled a lot to New York City's Fulton Fish Market in the mid-1800s. While Rhode Island clam chowder is usually clear, some cooks there would add tomato sauce. In Rhode Island, this tomato-style chowder is sometimes called "Rocky Point Clam Chowder." This is because it was a popular dish at the Rocky Point Amusement Park's Shore Dinner Hall since 1847.
This chowder had other names too, like "Clam Chowder - Coney Island Style" in 1893. The name "Manhattan" for this soup first appeared in a cookbook in 1934.
New England Clam Chowder
New England clam chowder is also known as Boston or Boston-style clam chowder. This soup uses milk or cream, which makes it white and often quite thick. It is usually made with milk, butter, potatoes, salty pork, onions, and clams. Sometimes, flour or crushed hard tack (a type of hard cracker) is added to make it even thicker.
New England clam chowder is almost always served with oyster crackers. You can crush these crackers and mix them into the soup to make it thicker. Or, you can just use them as a crunchy topping.
Rhode Island Clam Chowder
Rhode Island clam chowder is made with a clear broth. It does not contain any dairy (like milk or cream) or tomatoes. This type of chowder is common in southeastern Rhode Island and eastern Connecticut. In Rhode Island, it's sometimes called "South County Style." This name comes from Washington County, where it seems to have started.
Long Island Clam Chowder
Long Island clam chowder is a mix of New England-style and Manhattan-style chowders. This means it's a pinkish, creamy clam chowder with tomatoes. The name is a bit of a joke because Long Island is located between Manhattan and New England. Usually, the two different chowders are cooked separately. Then, they are poured into the same bowl. This mixed chowder is popular in many small restaurants in Suffolk County, New York.
See also
In Spanish: Clam chowder para niños
