From Manhattan to New England, clam chowder is known for its competing varieties as much as for its comforting briny flavor. It seems every state on the East Coast has its own take on the popular soup — and even some of the West Coast states have tweaked the recipe to make it their own. Whether you like a thick creamy base, a bold red broth, or a clear broth of clam juice, there's a chowder for every soup lover. Here's a little history behind the famous soup and it's many iterations.
What is clam chowder?
According to Merriam-Webster Dictionary, the definition of chowder is "a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables." While there are different types of chowder, the clam variety is undoubtedly the most well-known. The definition of the soup varies depending what part of the country you're in, but most include clams, potatoes, onions, and some form of pork. The biggest difference between them is the broth: Some use milk to produce a thick, creamy broth, others use a red broth made with tomatoes and spices, and there's also a clear broth made from clam juice. While each region may prepare chowder differently, they all share one thing in common: all feel their clam chowder is the best.
This week we are featuring many wonderful items from both our retail store and from our seafood line up that pair perfectly in your favorite version of chowder! For those new to clam chowder we also have a great recipe at the bottom of this newsletter for you to follow. It will be perfect for these cold nights we have been having!