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.
Versions
Nobody has published a new england clam chowder here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
canned clams
bacon
onion
heavy cream
celery