Clam chowder is a thick, creamy soup that is popular in New England and other parts of the United States. There are two main types of clam chowder – New England clam chowder and Manhattan clam chowder. The primary differences between the two are the ingredients, texture, and cooking methods used.
Origin and History
New England clam chowder originated in the New England region of the United States in the 18th century. It was made by English settlers as a way to make use of the abundant seafood in the area. The chowder was thickened with flour and crackers and contained potatoes, onions, salt pork, and milk or cream. It quickly became a popular dish in New England coastal communities.
Manhattan clam chowder was developed later in New York City. It had a tomato base instead of cream and did not contain potatoes. This gave it a completely different texture and flavor profile from the traditional New England version. Manhattan clam chowder was popularized in the early 20th century and also became a well-known seafood stew.
Ingredients
The primary ingredients in New England clam chowder include:
- Clams – Chopped quahog or ocean clams
- Potatoes – Diced white or red potatoes
- Onions – Chopped yellow or white onions
- Pork – Salt pork or bacon
- Thickeners – Flour or crackers
- Dairy – Milk, light cream, or half and half
- Herbs and seasonings – Thyme, parsley, black pepper
The main ingredients in Manhattan clam chowder are:
- Clams – Chopped quahog or ocean clams
- Tomatoes – Tomato puree or crushed tomatoes
- Celery – Diced celery stalks
- Onions – Chopped yellow or white onions
- Herbs – Bay leaves, oregano, thyme
- Seasonings – Black pepper, cayenne pepper
As you can see, the primary difference is Manhattan clam chowder contains tomatoes instead of potatoes and cream. It also does not use salt pork or other pork products.
Cooking Methods
New England clam chowder is made using a simple simmering method. The salt pork or bacon is cooked to render the fat, then the onions and potatoes are added and cooked until tender. The clams are typically only cooked right at the end to preserve their texture. Finally, flour or cracker crumbs are whisked into the hot liquid to create the creamy, thick texture.
Manhattan clam chowder is prepared differently. The tomato puree is used as the base. The vegetables are sauteed in olive oil before the clams and tomato puree are added. The chowder is cooked just long enough to heat through and blend the flavors. It has a thinner, tomato-based broth.
Texture
The texture of the two chowders is very different due to the ingredient differences.
New England clam chowder is thick and creamy, with chunks of potato and carrot. The texture comes from the starch of the potatoes and flour/crackers. It coats the mouth and has a velvety richness.
Manhattan clam chowder has a thinner, tomato broth-based texture. Without the cream and potatoes, it is lighter on the palate. It does have body from the tomato puree and vegetables. The texture emphasizes the briny clam flavor.
Flavor
New England clam chowder is dominated by the creamy, buttery flavor imparted by the milk and flour/crackers. It often has a slightly salty taste from the pork. The chunks of potato and carrot add earthiness. The fresh clams give it a mild sweetness and brininess. Overall, it is a hearty, filling, and comforting dish.
Manhattan clam chowder’s tomato broth lends an acidic, tomato flavor. The tomato pairs well with the briny clams, which take center stage in terms of taste. The celery and onions add aromatic vegetables notes. It has a lighter, fresher taste profile compared to the creamy New England version.
Common Add-Ins
Some additional ingredients are often added to enrich New England and Manhattan clam chowders:
New England Clam Chowder Add-Ins
- Carrots – Diced or finely chopped
- Parsley – Fresh chopped parsley
- Bacon – Substitute for salt pork
- Heavy cream – For a richer chowder
- Sherry – Adds depth of flavor
Manhattan Clam Chowder Add-Ins
- Bell peppers – Diced red or green peppers
- Hot sauce – Tabasco for heat and flavor
- Parsley – Fresh chopped parsley
- Bacon – For a smoky flavor
- White wine – Enhances the tomato flavor
These extra ingredients help further distinguish the flavor profiles of each soup.
Regional Variations
There are some regional variations of New England and Manhattan clam chowders:
| Region | New England Variation | Manhattan Variation |
|---|---|---|
| Rhode Island | Clear broth, no dairy | N/A |
| Maine | Less cream, more potatoes | N/A |
| New Jersey | N/A | More tomatoes, green peppers |
As you can see, some regions prefer a lighter broth or different balance of ingredients for their chowders.
Pairings
New England and Manhattan clam chowders are both versatile dishes that pair well with various foods:
New England Clam Chowder Pairings
- Oyster crackers – Traditional accompaniment
- Bread – Crusty sourdough or rolls
- Salad – Green salad to balance the richness
- Wine – Light white wines like Sauvignon Blanc
- Beer – Pilsners, pale ales, or wheat beers
Manhattan Clam Chowder Pairings
- Garlic bread
- Caesar salad
- Pinot Grigio or Chardonnay
- Pilsner or amber ale
- Lemon wedges
The light, acidic Manhattan style pairs well with crisp wines or bitter beers. Heartier New England chowder matches bread, crackers, and creamy beers.
Price
Both New England and Manhattan clam chowders tend to be relatively inexpensive dishes. They make use of humble ingredients like potatoes, carrots, and canned clams. Exact pricing will vary by restaurant.
At higher end restaurants, expect to pay $8-$12 for a bowl of clam chowder. More casual places like diners may charge $5-$7 per bowl. You can also make it yourself at home for under $10 for 4-6 servings if you buy ingredients at a grocery store.
Popularity
New England clam chowder is much more widely available and popular across the United States, especially in coastal New England towns. It has a comforting familiarity that diners expect. Manhattan clam chowder has more of a niche appeal.
Some statistics on popularity:
- New England clam chowder makes up 80% of clam chowder sales in restaurants
- It is served in over 700 restaurants in Massachusetts alone
- Manhattan clam chowder only accounts for around 5%-10% of restaurant clam chowder sales
- However, it does have a devout following in New York City and parts of New Jersey
So while Manhattan style has its fans, New England clam chowder remains the dominant choice on menus and dinner tables by a wide margin.
Nutrition
Like most cream-based soups, New England clam chowder is higher in calories, fat, and cholesterol compared to tomato-broth Manhattan style:
| Nutrition Facts | New England (per 248g) | Manhattan (per 248g) |
|---|---|---|
| Calories | 335 | 178 |
| Total Fat | 24g | 3g |
| Cholesterol | 124mg | 43mg |
| Sodium | 661mg | 927mg |
| Carbohydrates | 24g | 25g |
Manhattan clam chowder is lower in calories and fat, but still relatively high in sodium. New England style packs more cholesterol due to the cream and salt pork. Neither soup is low in carbs.
Conclusion
While both hearty, delicious soups, New England and Manhattan clam chowders differ in their ingredients, textures, cooking methods, and overall flavor profiles. New England style is cream-based with potatoes and salt pork. It has a thick, rich texture and velvety mouthfeel. Manhattan clam chowder uses a tomato broth and lacks dairy, resulting in a thinner, fresher taste. New England clam chowder remains the more popular of the two, but Manhattan has a dedicated following. When choosing between the two, consider whether you prefer a creamy or tomato-forward chowder.