Dish · american
New England Clam Chowder
A thick, cream-based soup of clams, potato, and salt pork or bacon, simmered until the potato starts to break down and thicken the broth.
Where it comes from
It developed in New England fishing towns, where clams were cheap and plentiful, and cream and salt pork were common aboard ships and in coastal kitchens, giving the soup its dairy base and thickened body.
What cooks argue about
New Englanders insist on cream with no tomato, while Manhattan-style chowder swaps in tomato for the cream, a substitution many New England cooks consider a violation of the dish outright.
Nobody has published a new england clam chowder recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.