What To Know
- Clam chowder, on the other hand, is a more general term that encompasses a wider range of chowder variations.
- While New England clam chowder is considered a specific style, clam chowder can refer to any chowder that features clams as its primary ingredient.
- Whether you prefer the creamy richness of New England clam chowder or the robust flavors of clam chowder, there is no denying the joy and comfort that these beloved dishes bring.
Clam chowder, a beloved dish with a rich history, has sparked a culinary debate that has divided chowder enthusiasts for generations. The two main contenders in this ongoing battle are New England clam chowder and clam chowder. While both share the common ingredient of clams, their distinct flavors, textures, and ingredients set them apart, creating a heated rivalry among seafood lovers. In this article, we delve into the differences between these two chowder styles, exploring their origins, ingredients, preparation methods, and the passionate opinions they evoke.
A Tale of Two Chowders: Origins and Evolution
New England Clam Chowder
New England clam chowder traces its roots back to the 1700s, when French and British settlers in the region combined their culinary traditions to create this iconic dish. It is widely regarded as the original clam chowder, with its creamy, thickened base and distinctive use of potatoes, onions, celery, and salt pork. The chowder is typically made with quahogs (hard-shelled clams) and has a slightly sweet and savory flavor.
Clam Chowder
Clam chowder, on the other hand, is a more general term that encompasses a wider range of chowder variations. While New England clam chowder is considered a specific style, clam chowder can refer to any chowder that features clams as its primary ingredient. This includes variations such as Manhattan clam chowder, Rhode Island clam chowder, and Long Island clam chowder, each with its unique blend of ingredients and flavors.
The Essential Ingredients: A Symphony of Flavors
New England Clam Chowder
- Clams (quahogs)
- Potatoes
- Onions
- Celery
- Salt pork
- Heavy cream or milk
- Butter
- Flour
Clam Chowder
- Clams (can vary by region)
- Potatoes (may or may not be included)
- Onions
- Celery
- Carrots (may be included)
- Bacon or salt pork
- Tomato paste or juice (in some variations)
- Clear broth or water
The Method to the Madness: Cooking Techniques
New England Clam Chowder
- Clams are steamed in a pot with water or white wine.
- Potatoes, onions, celery, and salt pork are sautéed in butter.
- Flour is whisked into the sautéed mixture to create a roux.
- Milk or cream is gradually added to the roux to form a thick, creamy base.
- The steamed clams and their cooking liquid are added to the base.
- The chowder is simmered until the potatoes are tender.
Clam Chowder
- Clams are steamed or poached in a broth made with water, white wine, or clam juice.
- Vegetables (such as onions, celery, carrots) are sautéed in bacon or salt pork fat.
- Tomato paste or juice may be added to the sautéed vegetables to create a reddish hue.
- The steamed clams and their cooking liquid are added to the sautéed vegetables.
- The chowder is simmered until the clams are cooked through and the vegetables are tender.
The Taste Test: A Matter of Preference
New England Clam Chowder
- Creamy and thick texture
- Mild, slightly sweet flavor
- Rich and savory notes from salt pork
- Hint of ocean brine from the clams
Clam Chowder
- Brothy and less thick texture
- Heartier and more robust flavor
- Smoky notes from bacon or salt pork
- Tangy acidity from tomato paste or juice (in some variations)
The Great Debate: Passionate Opinions
The debate over New England clam chowder vs. clam chowder is a heated one, with passionate advocates on both sides.
Proponents of New England Clam Chowder
- Traditional and authentic
- Rich and creamy texture
- Mild and balanced flavor
- Perfect for a cold winter’s day
Proponents of Clam Chowder
- More versatile and customizable
- Heartier and more filling
- Robust and flavorful
- Can be enjoyed year-round
A Harmonious Conclusion: Enjoying the Diversity
While the debate over New England clam chowder vs. clam chowder may never be fully resolved, it is a testament to the rich diversity of culinary traditions. Both styles of chowder offer unique and delicious experiences, and the choice between them ultimately comes down to personal preference. Whether you prefer the creamy richness of New England clam chowder or the robust flavors of clam chowder, there is no denying the joy and comfort that these beloved dishes bring.
Frequently Discussed Topics
Q: What is the main difference between New England clam chowder and clam chowder?
A: The main difference is in the base. New England clam chowder has a creamy base made with milk or cream, while clam chowder has a broth-based base made with water, white wine, or clam juice.
Q: Which type of clam is best for making clam chowder?
A: Quahogs are the traditional choice for New England clam chowder, while various types of clams can be used in clam chowder, including quahogs, littlenecks, and cherrystones.
Q: Can I add vegetables other than potatoes, onions, and celery to my clam chowder?
A: Yes, you can add vegetables such as carrots, bell peppers, or corn to your clam chowder for extra flavor and texture.
Q: How do I thicken my clam chowder without using flour?
A: You can thicken your clam chowder by adding cornstarch or arrowroot powder to the cooking liquid.
Q: Can I make clam chowder ahead of time?
A: Yes, you can make clam chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.
