Best Recipes for National Clam Chowder Day

One of America’s favorite meals is a piping hot bowl of clam chowder. Across the northeast you’ll find different takes on this famous dish, but where did this delicious idea come from?

According to Eater and the book, Savoring Gotham: A Food Lover’s Companion to New York City, it seems to have made its popularity back in the 1700s thanks to an introduction from either French, Nova Scotian or British settlers. The soup can range from New England style chowder, a creamy white stew with clams and potatoes to a more brothy tomato based soup like the Manhattan chowder.

But that’s not where it ends. Almost every state on the eastern board has their own version of clam chowder! Here is a list of the most well-known versions:

• New England clam chowder
• Manhattan clam chowder
• Rhode Island clam chowder
• New Jersey clam chowder
• Hatteras clam chowder
• Minorcan clam chowder
• Long Island clam chowder

Below you’ll find a recipe for each of these varieties. Dig in and create your own for National Clam Chowder Day on the 25th of February!

Photo by Adrien Sala Via Unsplash

New England Clam Chowder Kissed by Manhattan – A blend of Manhattan and New England clam chowder.

Rhode Island Quahog chowder – Made with quahog clams native to the eastern seaboard from Canada to Florida.

New Jersey Clam Chowder – An interesting take on chowder with bacon and cream of asparagus soup.

Boston Clam Chowder – A creamy clam chowder flavored with bacon, leeks, onions, and potatoes.

Minorcan Clam Chowder – A tomato-based chowder with a bit of spice.

Long Island Clam Chowder – Tomato, garlic and pancetta chowder plus lots more yummy ingredients.

New York-Style Clam Chowder – Salt pork and hot sauce create this Big Apple version of chowder.

Hatteras Clam Chowder – A lighter non-creamy version of the traditional clam chowder