New England Clam Chowder Recipe (2024)

FAQs

What is the difference between New England and Boston style clam chowder? ›

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.

If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry.

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.

Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, whereas Manhattan Clam Chowder doesn't have any milk or cream but has a tomato base instead.

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.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

In its very basic format chowder is a soup made with a base of broth and thickened cream.

What potatoes don't get mushy in soup? ›

Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.

Traditional clam chowder toppings are oyster crackers, chopped cooked bacon and fresh chives. Some additional suggestions from our readers include using chicken stock instead of water, or adding grated carrot, sliced red bell pepper, red pepper flakes, Old Bay seasoning or a dash of Tabasco sauce.

With the cream base and white potatoes, clam chowder runs the risk of lacking the right flavor and having a mild taste that is just missing something. Sometimes it is because the potatoes have soaked up the salt or the base is just too thick, and the chowder is weak in flavor and has a heavy texture.

Bacon, clams, and heavy cream make this soup rich, hearty, and satisfying. In addition to those ingredients, you'll also find onions, celery, and potatoes in this soup. New England chowder is almost always topped with oyster crackers, small pillowy crackers that act as the perfect vehicle for flavor.

While it's easier to find canned clam chowder in the New England style, Campbell's nailed the recipe with its Chunky Manhattan Clam Chowder. Made with real ingredients, like clams, clam stock, tomatoes, and bell peppers, this Manhattan clam chowder is chunky, hearty, and totally hits the spot.

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.

In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods. Manhattan clam chowder is most often recognized by its red color, coming from the use of tomatoes and tomato paste.