One thing that immediately springs to mind when you think of Boston is a delicious, creamy bowl of New England Chowder in Boston. By the year 1836, clam chowder was already a favorite around Boston. In fact, Herman Melville devoted an entire chapter in his 1851 classic novel, Moby Dick, to the delicious fare at the old Try Pots chowder house on Nantucket, Massachusetts.
Boston style is the best-known chowder; it’s creamy, and made with potatoes and onions. Likewise, adding tomatoes to clam chowder is frowned upon in some areas of the Northeast. In fact, a bill was introduced into the 1939 Maine state legislature that would have made putting tomatoes into clam chowder illegal.
That said, there are a few different ways to make clam chowder, based upon whether to add tomatoes or potatoes.
Manhattan Clam Chowder
This has a clear broth, including tomato. It’s been around since at least the 1890s, but the name Manhattan Clam Chowder didn’t occur until the 1930s. It’s been said that the moniker “Manhattan-style” was thought up by New Englanders as an insult.
Rhode Island Clam Chowder
This traditional recipe is also known as the South County Style. It features a clear broth, with bacon, potatoes, onions, and clams.
Long Island Clam Chowder
While a few may call it the best of both tomato and potato, most New Englanders are just confused. Long Island clam chowder is a combo tomato-based creamy clam chowder.
North Carolina Clam Chowder
This is similar to Rhode Island clam chowder, but flour is used to thicken it, and a mixture of different seasonings, such as hot sauce, green onions, and black pepper, is added for some kick.
San Francisco Clam Chowder
This is essentially New England Chowder Boston style, served in a sourdough bread bowl.
If you want to sample truly authentic New England Chowder Boston style, visit the Boston & Maine Fish Company at Quincy Market.
