New England Clam Chowder Vs West Coast Clam Chowder: Which One Suits Your Preferences Better?
What To Know
- The first recorded recipe for clam chowder appeared in a cookbook in 1796, and the dish has been a staple of American cuisine ever since.
- New England clam chowder is made with a milk or cream base, while West Coast clam chowder is made with a tomato base.
- The milk or cream base gives the soup a rich and velvety texture, and the clams, potatoes, and vegetables add a hearty and flavorful depth.
Clam chowder is a classic American dish that has been enjoyed for centuries. But there are two main schools of thought when it comes to this beloved soup: New England clam chowder and West Coast clam chowder. Each version has its own unique flavor and ingredients, and the debate over which one is better has been going on for decades.
The History of Clam Chowder
Clam chowder is thought to have originated in the 1700s, when Native Americans taught European settlers how to cook with clams. The first recorded recipe for clam chowder appeared in a cookbook in 1796, and the dish has been a staple of American cuisine ever since.
The Differences Between New England and West Coast Clam Chowder
The main difference between New England and West Coast clam chowder is the base. New England clam chowder is made with a milk or cream base, while West Coast clam chowder is made with a tomato base. Other differences include:
- Clams: New England clam chowder typically uses quahogs, while West Coast clam chowder uses a variety of clams, such as Manila clams and cockles.
- Vegetables: New England clam chowder typically includes potatoes, onions, and celery, while West Coast clam chowder often includes corn, tomatoes, and peppers.
- Seasonings: New England clam chowder is typically seasoned with thyme, bay leaf, and parsley, while West Coast clam chowder is often seasoned with cumin, oregano, and chili powder.
New England Clam Chowder
New England clam chowder is a thick, creamy soup that is full of flavor. The milk or cream base gives the soup a rich and velvety texture, and the clams, potatoes, and vegetables add a hearty and flavorful depth.
West Coast Clam Chowder
West Coast clam chowder is a lighter, more flavorful soup that is perfect for a warm day. The tomato base gives the soup a tangy and slightly sweet flavor, and the clams, vegetables, and seasonings add a complex and satisfying taste.
Which One Is Better?
The debate over which clam chowder is better is a matter of personal preference. Some people prefer the creamy richness of New England clam chowder, while others prefer the lighter, more flavorful taste of West Coast clam chowder. Ultimately, the best way to decide which one you like better is to try both of them.
Variations on Clam Chowder
In addition to the two main types of clam chowder, there are also a number of variations on the dish. Some popular variations include:
- Manhattan clam chowder: This variation is made with a tomato base and includes clams, potatoes, carrots, and celery.
- Rhode Island clam chowder: This variation is made with a clear broth and includes clams, potatoes, onions, and celery.
- Corn chowder: This variation is made with a cream base and includes clams, corn, potatoes, and onions.
How to Make Clam Chowder
Making clam chowder is a relatively simple process. Here is a basic recipe for New England clam chowder:
Ingredients:
- 1 pound clams, scrubbed and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped potatoes
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon dried thyme
- 1 bay leaf
- 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, about 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the milk until smooth.
5. Add the clams, thyme, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the clams are cooked through.
7. Serve hot.
Questions You May Have
Q: What is the best type of clam to use for clam chowder?
A: The best type of clam to use for clam chowder is a quahog. Quahogs are a type of hard-shelled clam that has a sweet and briny flavor.
Q: Can I use canned clams for clam chowder?
A: Yes, you can use canned clams for clam chowder. However, fresh clams will give the soup a more flavorful and authentic taste.
Q: How do I store clam chowder?
A: Clam chowder can be stored in the refrigerator for up to 3 days. You can also freeze clam chowder for up to 3 months.