The Ultimate Guide To New England Clam Chowder Vs Boston
What To Know
- This results in a more intense seafood flavor compared to the milder clam taste in New England clam chowder.
- If you’re looking for a more savory, intense chowder with a hint of bacon, Boston clam chowder is the way to go.
- There are many variations on clam chowder, including Manhattan clam chowder (made with tomatoes and no cream), Rhode Island clam chowder (made with clear broth), and white clam chowder (made with no potatoes).
New England clam chowder and Boston clam chowder are two iconic dishes that have sparked a friendly rivalry for decades. Both chowders share a creamy base and a generous helping of clams, but their distinct flavors and ingredients set them apart.
A Tale of Two Chowders
New England Clam Chowder
- Origin: Maine, Massachusetts, Rhode Island, Connecticut
- Base: Milk or cream
- Clams: Quahogs (hard-shell clams) or cherrystones
- Vegetables: Potatoes, onions, celery
- Seasonings: Thyme, bay leaf, salt, pepper
Boston Clam Chowder
- Origin: Boston, Massachusetts
- Base: Milk or cream and clam broth
- Clams: Quahogs (hard-shell clams)
- Vegetables: Potatoes, onions, celery, carrots
- Seasonings: Thyme, bay leaf, salt, pepper, bacon
The Key Differences
Base
New England clam chowder relies solely on milk or cream for its base, creating a rich and creamy texture. Boston clam chowder, on the other hand, incorporates clam broth into its base, giving it a more savory and briny flavor.
Clams
Both chowders use quahogs, but Boston clam chowder typically calls for more clams. This results in a more intense seafood flavor compared to the milder clam taste in New England clam chowder.
Vegetables
New England clam chowder features a simple combination of potatoes, onions, and celery. Boston clam chowder adds carrots to the mix, creating a more colorful and flavorful dish.
Seasonings
The seasonings used in both chowders are similar, but Boston clam chowder often includes bacon, which adds a smoky and savory note.
Which Chowder Reigns Supreme?
The answer to this question is a matter of personal preference. However, there are some notable differences in the taste and texture of each chowder:
New England Clam Chowder
- Creamier and richer
- Milder clam flavor
- Simpler vegetable combination
Boston Clam Chowder
- More savory and briny
- More intense clam flavor
- More complex vegetable combination
- Bacon adds a smoky and savory note
The Verdict
Ultimately, the best clam chowder is the one that you enjoy the most. If you prefer a creamy, mild-flavored chowder, New England clam chowder is a great choice. If you’re looking for a more savory, intense chowder with a hint of bacon, Boston clam chowder is the way to go.
The Perfect Pairing
No matter which chowder you choose, it’s the perfect dish to warm you up on a cold day. Serve it with a side of crusty bread or crackers for a satisfying and comforting meal.
Frequently Asked Questions
Q: What’s the best way to make clam chowder?
A: The best way to make clam chowder is to follow a traditional recipe and use fresh, high-quality ingredients.
Q: Can I make clam chowder ahead of time?
A: Yes, you can make clam chowder ahead of time and reheat it later. However, it’s best to add the clams just before serving to prevent them from overcooking.
Q: What are some variations on clam chowder?
A: There are many variations on clam chowder, including Manhattan clam chowder (made with tomatoes and no cream), Rhode Island clam chowder (made with clear broth), and white clam chowder (made with no potatoes).