New England Clam Chowder Vs Rhode Island Clam Chowder: A Useful Tips

The world of clam chowder is a vast and delicious one, with countless variations existing across the globe. However, two of the most famous and beloved chowders hail from the shores of New England and Rhode Island. In this culinary clash, we explore the defining characteristics, similarities, and differences between New England clam chowder and Rhode Island clam chowder.

The Cream of the Crop: New England Clam Chowder

New England clam chowder is a creamy, rich chowder made with a base of milk or cream. It typically contains clams, potatoes, onions, celery, and salt pork, and is often thickened with flour or cornstarch. The result is a smooth, velvety chowder that is both comforting and flavorful.

The Clear Contender: Rhode Island Clam Chowder

In contrast to its creamy counterpart, Rhode Island clam chowder is a clear, broth-based chowder. It is made with a base of clam juice or water, and typically contains clams, potatoes, onions, celery, and tomatoes. The resulting chowder is light, refreshing, and has a distinct briny flavor.

Similarities

Despite their differences, New England and Rhode Island clam chowders share some common ground. Both chowders are made with fresh clams and vegetables, and both are often served with oyster crackers or toasted bread. Additionally, both types of chowder can be enjoyed as a main course or as a side dish.

Differences

The most striking difference between New England and Rhode Island clam chowders lies in their broth. New England clam chowder is made with a creamy, milky broth, while Rhode Island clam chowder is made with a clear, broth-based broth. This difference in broth leads to a significant difference in flavor and texture.

Another key difference lies in the use of tomatoes. New England clam chowder does not typically contain tomatoes, while Rhode Island clam chowder often does. This addition of tomatoes gives Rhode Island clam chowder a slightly sweet and tangy flavor.

Which Chowder Reigns Supreme?

The age-old question of which clam chowder is better is a matter of personal preference. New England clam chowder is a classic, creamy comfort food, while Rhode Island clam chowder is a lighter, more refreshing option. Ultimately, the best clam chowder is the one that you enjoy the most.

How to Make New England Clam Chowder

Ingredients:

• 1 pound fresh clams, scrubbed and chopped
• 1 cup chopped bacon
• 1 chopped onion
• 2 chopped celery stalks
• 2 chopped potatoes
• 2 cups milk or cream
• 1/4 cup flour or cornstarch
• Salt and pepper to taste
• Oyster crackers or toasted bread for serving

Instructions:

1. In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside.
2. Add the onion, celery, and potatoes to the pot and cook until softened.
3. Add the clams to the pot and cook until they open.
4. Add the milk or cream and bring to a simmer.
5. In a small bowl, whisk together the flour or cornstarch with a little bit of water. Add the mixture to the pot and stir until thickened.
6. Season with salt and pepper to taste.
7. Serve with oyster crackers or toasted bread.

How to Make Rhode Island Clam Chowder

Ingredients:

• 1 pound fresh clams, scrubbed and chopped
• 1 cup clam juice or water
• 1 chopped onion
• 2 chopped celery stalks
• 2 chopped potatoes
• 1 chopped tomato
• Salt and pepper to taste
• Oyster crackers or toasted bread for serving

Instructions:

1. In a large pot, combine the clam juice or water, onion, celery, potatoes, and tomato.
2. Add the clams to the pot and cook until they open.
3. Season with salt and pepper to taste.
4. Serve with oyster crackers or toasted bread.

History of Clam Chowder

Clam chowder is a dish with a rich history. It is believed that the first clam chowders were made by Native Americans in the New England area. These early chowders were made with clams, corn, and vegetables. Over time, European settlers adopted the dish and began adding their own ingredients, such as milk, cream, and bacon. Today, clam chowder is a popular dish throughout the United States and beyond.

Variations on Clam Chowder

In addition to the classic New England and Rhode Island clam chowders, there are many other variations on this dish. Some popular variations include:

• Manhattan clam chowder: This chowder is made with a tomato-based broth and is often served with fish or seafood.
• Corn chowder: This chowder is made with a corn-based broth and is often served with bacon or ham.
• White clam chowder: This chowder is made with a white wine-based broth and is often served with seafood.

Health Benefits of Clam Chowder

Clam chowder is a nutritious dish that provides a good source of protein, vitamins, and minerals. Clams are a good source of omega-3 fatty acids, which are essential for heart health. They are also a good source of vitamin B12, iron, and zinc.

Wrap-Up

New England clam chowder and Rhode Island clam chowder are two delicious and iconic dishes that have a long and storied history. While they share some similarities, they also have some key differences that make them each unique. Whether you prefer the creamy richness of New England clam chowder or the light, refreshing broth of Rhode Island clam chowder, there is a chowder out there for every palate.

FAQ

Q: Which clam chowder is more popular?

A: New England clam chowder is more popular than Rhode Island clam chowder.

Q: Which clam chowder is healthier?

A: New England clam chowder and Rhode Island clam chowder are both nutritious dishes. However, Rhode Island clam chowder is slightly lower in calories and fat.

Q: Can I make clam chowder ahead of time?

A: Yes, you can make clam chowder ahead of time. Simply let the chowder cool completely and then store it in the refrigerator for up to 3 days. When you are ready to serve, reheat the chowder over medium heat until warmed through.