Manhattan vs. New England Clam Chowder: Taking Stock of Two Classic Chowders

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Mmm…chowdah! Whether we’re dining at a seafood shack on vacation, eating our way through the local fish market, or indulging in a night out at a seafood restaurant, we can’t resist a warm cup or bowl of clam chowder. This savory seafood soup is chowdah this world.

Whether it’s classic New England Clam Chowder, a comforting mix of milky-white soup and briny clams, or Manhattan Clam Chowder, a heart tomato-based soup with salty, chewy clams, we love to chow down on seafood chowder as an appetizer or main meal. 

Add some crusty, chewy bread or crispy, tiny hexagonal oyster crackers, and we’re in food heaven.

WHAT IS MANHATTAN CLAM CHOWDER?

Manhattan Clam Chowder is instantly distinguished by its red broth. Its tomato-based broth is made from tomatoes and tomato paste. Tomato-based chowders were first created in Portuguese fishing communities in Rhode Island and by Italian immigrants living in New York City. The first recipe appeared in an early 20th century cookbook. 

Manhattan Clam Chowder is made with:

  • Bacon or salt pork
  • Butter
  • Carrots
  • Celery
  • Clams like cherrystone, chowder, and littleneck
  • Clam broth
  • Garlic
  • Onion
  • Potatoes
  • Seasonings and spices like black, green, and red pepper, thyme, and parsley
  • Tomatoes
  • Tomato paste

WHAT IS NEW ENGLAND CLAM CHOWDER?

New England Clam Chowder has a rich, creamy, and soft cream- or milk-based broth. This chunky white soup is also called Boston clam chowder. Most clam chowder soups are made of the following ingredients:

  • Bacon or salt pork
  • Butter
  • Celery
  • Clams like cherrystone, chowder, and littleneck
  • Clam broth
  • Heavy cream (or cream or whole milk)
  • Onions
  • Potatoes
  • Seasonings and spices

The concept of seafood chowder was introduced by immigrants in the 18th century. The recipe for New England’s own version grew from there.

Splash Cafe | Award Winning Clam Chowder

WHAT IS THE DIFFERENCE BETWEEN MANHATTAN AND NEW ENGLAND CLAM CHOWDER?

The difference between Manhattan Clam Chowder and New England Clam Chowder is the broth. Manhattan Clam Chowder has a tomato-rich, red broth. New England Clam Chowder has a creamy, often thick white broth. Manhattan Clam Chowder has a thinner and clearer broth too.

Both chowders contain plump, briny quahog clams, which are Atlantic hard-shell clams. Each soup usually contains soft onions, sliced celery, and cubed potatoes. Each has seasonings like black pepper to enhance the soup’s flavor.

WHICH IS HEALTHIER MANHATTAN OR NEW ENGLAND CLAM CHOWDER?

Manhattan Clam Chowder is healthier than New England Clam Chowder. Manhattan Clam Chowder is lower in calories and fat. It is more nutritious thanks to its vitamin-rich tomato-based broth and abundance of veggies. 

New England clam chowder is higher in calories and fat because of its heavy cream-based broth. 

Both soups have lots of clams, which are rich in nutrients like omega-3s, iron, vitamin B12, and protein. However, chowders of all kinds tend to be high in sodium. Swapping out higher calorie ingredients in homemade chowder recipes can lower the amount of calories and fat.

WHAT IS THE MOST POPULAR CLAM CHOWDER?

New England Clam Chowder is the most famous and most popular clam chowder. It’s been around for centuries, so it’s possible its longevity has contributed to its popularity. It’s also thick and velvety, making it a comforting palate-pleaser, particularly on cold days.

When Manhattan Clam Chowder was first introduced, it was controversial because of its combination of tomatoes and clams. 

In 1939, a Maine legislator unsuccessfully tried to have a bill passed that would prohibit the use of tomatoes in clam chowder. Chef James Beard (yes, the James Beard of the James Beard Awards) called this clam and vegetable soup “horrendous.” 

Despite the criticism, Manhattan clam chowder has endured.

Kent Island Crab Cakes | Seafood Soup Sampler

MOST FAMOUS SEAFOOD CHOWDERS

We love to spoon! The most famous seafood chowders are made with the freshest seafood and most delicious soup bases.

Legal Sea Foods Marketplace’s New England Clam Chowder

Legal Sea Foods’ chowder embodies their motto of “If it isn’t fresh, it isn’t Legal!” Their creamy New England Clam Chowder is so superior, it has been served at U.S. presidential inaugurations for decades. 

Each spoonful contains tender New England clams, light cream, potatoes, fish stock, and seasonings.

Pike Place Chowder’s New England Clam Chowder

Since Larry Mellon opened Pike Place Chowder inside Seattle’s famed Pike Place Market, his soup shop has sold more than 3 million bowls of New England Clam Chowder. Each bowl is brimming with clams, bacon, celery, onions, and potatoes in a rich base of clam soup, clam juice, and Half & Half.

Luke’s Lobster’s New England Clam Chowder

New York City’s Luke’s Lobster is known for its traditional Maine lobster rolls, but founder Luke Holden and his team also make incredible New England Clam Chowder. Their award-winning New England Clam Chowder is overflowing with wild Atlantic clams, potatoes, onions, and cream.

This article originally appeared on Goldbelly.com and was syndicated by MediaFeed.org

Legal Sea Foods Marketplace

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7 Types of Caviar & Why They’re All So Expensive

7 Types of Caviar & Why They’re All So Expensive

Often associated with opulence and tsars, caviar are unfertilized eggs harvested from sturgeon. Caviar is versatile: these delightful fish eggs can be served solo, as a canapé or hors d’oeuvres, or as a fancy garnish on your favorite dishes that would typically require salt.

Anna Grigorjeva/Istockphoto

Caviar are the eggs produced by particular species of female sturgeon. Once caviar is harvested, it is rinsed and brined. The name “caviar” is French and is derived from the Persian root khaviyar, from the word khaya (egg). Caviar is placed in tins or jars that are kept at near-freezing temperatures to allow the fish eggs to age. 

Caviar is graded based on certain characteristics, which influences its cost and popularity. The fish eggs’ size, texture, and taste are evaluated to determine the caviar’s grade.

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There are different types of caviar, including:

  • Almas: This gold colored caviar is harvested from albino Iranian Beluga sturgeon that are 60- to 100-years-old. This critically endangered sturgeon species swims in the southern Caspian Sea.
  • Beluga: This gray colored caviar comes from Beluga sturgeon in the waters off Russia and Ukraine. Beluga sturgeon are endangered, so Beluga caviar is high priced and highly sought.
  • Hackleback Caviar: Harvested from the American Hackleback in the Mississippi River, this black colored caviar is still harvested in the wild.
  • Kaluga: Similar to Beluga caviar, Kaluga caviar comes from Kaluga sturgeon that swim in the Amur River basin between China and Russia. Kaluga caviar is golden and has a creamy taste. Kaluga sturgeon are also critically endangered.
  • Ossetra: This brown or amber colored caviar comes from critically endangered Ossetra sturgeon that swim in the Caspian Sea and Black Sea, the same waters as the bigger Beluga sturgeon.
  • Sevruga: Harvested from a smaller, critically endangered sturgeon, the starry sturgeon, Sevruga caviar is gray and smaller in size than Beluga and Kaluga caviars and has an intense taste.
  • White Sturgeon: Hailing from the Pacific Ocean waters off the west coast of the U.S., white sturgeon caviar is saltier than other caviars.

fabioderby/Istockphoto

Caviar looks like tiny pearls and tastes salty and buttery. The fish eggs have a smooth mouthfeel and a satisfying popping when the small balls are rolled around the roof of the mouth, releasing a briny juice. 

The fish eggs should not be chewed as that diminishes the taste dramatically. Instead, use your tongue to savor each bead and its buttery taste and let the fish eggs melt in your mouth. Depending on the variety, some caviar, like Kaluga, have a creamy taste while Beluga has a creamy and nutty taste and Ossetra has a briny and nutty taste.

Goruppa/Istockphoto

A true delicacy, caviar is served raw and in small portions. The fish eggs come in various colors from gold and tan to brown and gray.

Once harvested from the sturgeon, caviar is cured and then eaten by the partial teaspoonful either from the spoon itself or off your hand (yes, really. Place a small amount on the back of your hand, between your thumb and index finger). If you use a spoon, it should be made of Mother of Pearl because Mother of Pearl is inert and does not hold or transfer flavor; therefore, it will not affect the fish eggs’ taste. 

Sergey_Moskvitin/Istockphoto

Caviar is so special because the finest caviar is in short supply. Caviar is popular because of its taste, health benefits, and limited quantity. Most quality caviar is now farm raised as many species of sturgeon are critically endangered.

This rare luxury good can range in price from about $50 per ounce to hundreds or even thousands of dollars per ounce, but there are affordable options. Regiis Ova Caviar by Chef Thomas Keller sources their farm-raised caviars, including Ossetra and Siberian, from sturgeon farms that practice sustainable farming.

Chef Thomas Keller’s Regiis Ova Caviar

Caviar is certainly a luxury item, and it’s so expensive for a variety of reasons. One, sturgeon are relatively rare, and certain breeds (like Beluga) can take up to 20 years to start producing eggs. Two, the actual production of caviar is a very expensive and labor-intensive process, which requires harvesting the eggs and cleaning, salting, and packing them by hand. And three, there’s a very high demand for it and a limited supply, which drives up prices. All of these factors, along with others like import and export costs, can make it one of the most expensive foods on earth.

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Caviar is often on the menu at top restaurants around the world. It can also be purchased online from the finest producers.

Regiis Ova Caviar By Thomas Keller

Michelin-starred Chef Thomas Keller produces some of the finest caviar from sustainable farms. Regiis Ova Caviar by Thomas Keller options include buttery and nutty Classic Caviar, slightly sweet Siberian Caviar harvested on-demand from South America, and smooth, nutty and creamy Royal Caviar from White Sturgeon farm raised in California.

Regiis Ova Caviar By Thomas Keller

New York appetizing shop Russ & Daughters hand packs each tin of Hackleback Caviar. Their Hackleback Caviar Gift Set comes with a 50-500 gram tin of Hackleback Caviar, crème fraîche, blinis, a Mother of Pearl spoon, and an insulated tote bag.

Russ & Daughters Hackleback Caviar

Legendary deli Sable’s Smoked Fish imports 000 Osetra Caviar, which is considered the top caviar for its superior color, size, and flavor. Sable’s Smoked Fish’s Imported Premium 000 Osetra Caviar ranges in color from golden yellow to dark brown.

This article originally appeared on Goldbelly.com and was syndicated by MediaFeed.org.

Sable’s Smoked Fish

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