New England Clam Chowder Vs Manhattan: Which One Will Prevail?

The world of chowders is vast and varied, but two styles stand out above the rest: New England clam chowder and Manhattan clam chowder. These two chowders are as different as night and day, and each has its own passionate following. So, which chowder is better? Let’s dive in and find out.

The History of New England Clam Chowder

New England clam chowder has a long and storied history, dating back to the 1700s. It is believed to have originated with the Native Americans, who used to cook clams in a pot with seaweed and other vegetables. Over time, the recipe evolved to include milk, cream, and potatoes, and it became a staple of New England cuisine.

The History of Manhattan Clam Chowder

Manhattan clam chowder is a much newer creation, dating back to the 19th century. It is believed to have been invented by Irish immigrants who settled in New York City. The recipe is similar to New England clam chowder, but it uses tomatoes and a clear broth instead of milk and cream.

The Key Differences

The most obvious difference between New England clam chowder and Manhattan clam chowder is the color. New England clam chowder is white, while Manhattan clam chowder is red. This difference is due to the use of tomatoes in Manhattan clam chowder.

Another key difference is the texture. New England clam chowder is thick and creamy, while Manhattan clam chowder is thinner and more brothy. This difference is due to the use of milk and cream in New England clam chowder.

Finally, the flavor of New England clam chowder is more subtle than the flavor of Manhattan clam chowder. New England clam chowder is typically seasoned with salt, pepper, and herbs, while Manhattan clam chowder is seasoned with a variety of spices, including paprika, cumin, and oregano.

Which Chowder Is Better?

So, which chowder is better? New England clam chowder or Manhattan clam chowder? It really depends on your personal preferences. If you prefer a thick, creamy chowder with a subtle flavor, then New England clam chowder is the way to go. If you prefer a thinner, more brothy chowder with a more robust flavor, then Manhattan clam chowder is the better choice.

The Perfect New England Clam Chowder

If you’re looking for the perfect New England clam chowder, here’s a recipe to try:

Ingredients:

• 1 dozen clams, shucked and chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 potatoes, diced
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup butter
• 1/4 cup flour
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, and potatoes and cook until softened.
3. Add the clams and cook until they are heated through.
4. Stir in the milk, cream, and flour.
5. Bring to a simmer and cook until the chowder has thickened.
6. Season with salt and pepper to taste.

The Perfect Manhattan Clam Chowder

If you’re looking for the perfect Manhattan clam chowder, here’s a recipe to try:

Ingredients:

• 1 dozen clams, shucked and chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 cup clam juice
• 1 cup water
• 1/4 cup butter
• 1/4 cup flour
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, and carrots and cook until softened.
3. Add the tomatoes, clam juice, and water.
4. Bring to a simmer and cook for 15 minutes.
5. Add the clams and cook until they are heated through.
6. Stir in the flour and cook for 1 minute.
7. Season with salt and pepper to taste.

Chowder Variations

In addition to New England and Manhattan clam chowder, there are many other variations on this classic dish. Some popular variations include:

• Rhode Island clam chowder: This chowder is similar to New England clam chowder, but it uses a clear broth instead of milk and cream.
• Corn chowder: This chowder is made with corn, potatoes, and onions. It is typically seasoned with salt, pepper, and herbs.
• Seafood chowder: This chowder is made with a variety of seafood, such as clams, mussels, and shrimp. It is typically seasoned with a variety of spices, including paprika, cumin, and oregano.

Chowder Toppings

There are many different toppings that you can add to your chowder. Some popular toppings include:

• Oyster crackers: These crackers are a classic chowder topping. They are light and airy, and they add a bit of crunch to the chowder.
• Saltines: These crackers are another popular chowder topping. They are sturdier than oyster crackers, and they can stand up to the thick, creamy texture of the chowder.
• Shredded cheese: Cheese is a great way to add flavor and richness to your chowder. Cheddar cheese, Parmesan cheese, and Monterey Jack cheese are all popular choices.
• Bacon: Bacon is a delicious and savory topping for chowder. It adds a smoky flavor to the chowder, and it can help to balance out the sweetness of the clams.

Questions We Hear a Lot

Q: What is the difference between New England and Manhattan clam chowder?

A: New England clam chowder is white and creamy, while Manhattan clam chowder is red and brothy. New England clam chowder is made with milk and cream, while Manhattan clam chowder is made with tomatoes and a clear broth.

Q: Which chowder is better?

A: It really depends on your personal preferences. If you prefer a thick, creamy chowder with a subtle flavor, then New England clam chowder is the way to go. If you prefer a thinner, more brothy chowder with a more robust flavor, then Manhattan clam chowder is the better choice.

Q: What are some popular chowder toppings?

A: Some popular chowder toppings include oyster crackers, saltines, shredded cheese, and bacon.