New England Clam Chowder Recipe (2024)

FAQs

How to make canned New England clam chowder better? ›

Also referred to as “Boston-style” clam chowder, New England chowder is milk or cream-based, making it significantly thicker than other regional styles. It's often made with milk, butter, potatoes, pork, onion, and clams and accompanied by oyster crackers.

This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

Manhattan Clam Chowder is healthier than New England Clam Chowder. Manhattan Clam Chowder is lower in calories and fat. It is more nutritious thanks to its vitamin-rich tomato-based broth and abundance of veggies. New England clam chowder is higher in calories and fat because of its heavy cream-based broth.

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

New England clam chowder became popular in Boston during the early 1800s, where it was served at Union Oyster House, the oldest continuously operating restaurant in the country. Bacon, clams, and heavy cream make this soup rich, hearty, and satisfying.

New England Clam Chowder: (230g): calories 230, calories from fat 120, total fat 13g, saturated fat 9g, trans fat 0g, cholesterol 70mg, sodium 820mg, total carbohydrate 13g, dietary fiber 1g, sugars 3g, protein 11g, vitamin a 8%, vitamin c 6%, calcium 10%, iron 8%.

Introduction of the Tomato – Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, this tomato version had come to be called Manhattan clam chowder.

Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.

Use ice water bath

An ice water bath is effective for cooling soups. This method helps decrease the food temperature quickly and safely. Fill a large container or clean sink with ice and a small amount of water. Place the kettle of soup into the ice bath.

What state eats the most clam chowder? ›

Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.

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.

The word chowder is a corruption of the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England.

Kirshtein tells Insider the key to his favorite Campbell's New England clam chowder: "I usually like to season it up with a splash of Worcestershire sauce, a bit of hot sauce, and a couple grinds of black pepper," he said.

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two.

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. VERSATILE STAPLE: It's excellent as is, you can add your favorite ingredients to make this soup your own or you can use as a base to one of your signature creations.

Absorb/reduce fishiness: you can always try something like soaking it in milk (which you can then save to use for a fishy bechamel when your sister isn't dining with you). You could then rinse it off and cook it however you want. This should help "absorb" some of the fishiness and make it milder.