New England Clam Chowder Vs Rhode Island Clam Chowder: What You Need To Know

When it comes to classic New England comfort food, few dishes can rival the hearty and flavorful clam chowder. But not all clam chowders are created equal. The two most iconic variations are the New England clam chowder and the Rhode Island clam chowder, each with its own unique set of ingredients and preparation methods.

The New England Clam Chowder

New England clam chowder is a thick, creamy soup made with a base of clam broth, potatoes, onions, and celery. The key ingredient that sets New England clam chowder apart is the use of heavy cream or milk, which gives the soup its rich and velvety texture. Other common ingredients include bacon, clams (usually quahogs or cherrystones), and herbs such as thyme and bay leaf.

The Rhode Island Clam Chowder

Rhode Island clam chowder, on the other hand, is a clear or slightly milky soup with a tomato-based broth. Unlike New England clam chowder, Rhode Island clam chowder does not use cream or milk. Instead, it relies on the natural juices of the clams and tomatoes to create a flavorful and slightly tangy broth. Other common ingredients include onions, celery, potatoes, and pork.

The Key Differences

The main differences between New England clam chowder and Rhode Island clam chowder are:

• Broth: New England clam chowder has a thick, creamy broth made with heavy cream or milk, while Rhode Island clam chowder has a clear or slightly milky broth made with tomato juice.
• Ingredients: New England clam chowder typically includes bacon, while Rhode Island clam chowder includes pork.
• Flavor: New England clam chowder is rich and creamy, while Rhode Island clam chowder is tangy and slightly sweet.

Which Clam Chowder Is Right for You?

Ultimately, the choice between New England clam chowder and Rhode Island clam chowder is a matter of personal preference. If you prefer a thick, creamy soup with a rich flavor, then New England clam chowder is the way to go. If you prefer a lighter, tangier soup with a tomato-based broth, then Rhode Island clam chowder is the better option.

How to Make New England Clam Chowder

To make New England clam chowder, you will need the following ingredients:

• 1/2 pound bacon, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 potatoes, diced
• 1 (10-ounce) can of clam juice
• 2 cups heavy cream or milk
• 1/2 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound clams, shucked and chopped

Instructions:

1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon from the pot and set aside.
2. Add the onion, celery, and potatoes to the pot and cook until softened.
3. Stir in the clam juice, heavy cream or milk, flour, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the clams and cook until they are cooked through, about 5 minutes.
5. Stir in the bacon and serve hot.

How to Make Rhode Island Clam Chowder

To make Rhode Island clam chowder, you will need the following ingredients:

• 1/2 pound pork, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 potatoes, diced
• 1 (10-ounce) can of diced tomatoes
• 1 (10-ounce) can of clam juice
• 1/2 cup water
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound clams, shucked and chopped

Instructions:

1. In a large pot over medium heat, cook the pork until browned. Remove the pork from the pot and set aside.
2. Add the onion, celery, and potatoes to the pot and cook until softened.
3. Stir in the tomatoes, clam juice, water, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the clams and cook until they are cooked through, about 5 minutes.
5. Stir in the pork and serve hot.

Variations on Clam Chowder

In addition to the classic New England and Rhode Island clam chowder, there are many other variations on this popular dish. Some of the most popular variations include:

• Manhattan clam chowder: This variation uses a tomato-based broth and includes vegetables such as carrots and celery.
• White clam chowder: This variation is made with a cream-based broth and does not include any tomatoes.
• Corn clam chowder: This variation includes corn kernels and is often made with a combination of clam juice and milk.
• Seafood chowder: This variation includes a variety of seafood, such as shrimp, scallops, and fish, in addition to clams.

The Clam Chowder Debate

The debate over which clam chowder is better, New England or Rhode Island, is a long-standing one. Both types of chowder have their own unique flavors and textures, and there is no right or wrong answer. Ultimately, the best clam chowder is the one that you enjoy the most.

Takeaways: The Ultimate Clam Chowder Showdown

So, which clam chowder is the ultimate winner? It all comes down to personal preference. If you prefer a thick, creamy soup with a rich flavor, then New England clam chowder is the way to go. If you prefer a lighter, tangier soup with a tomato-based broth, then Rhode Island clam chowder is the better option. No matter which type of clam chowder you choose, you’re in for a delicious and satisfying meal.

Questions You May Have

• What is the difference between New England clam chowder and Rhode Island clam chowder?
• New England clam chowder is a thick, creamy soup made with a base of clam broth, potatoes, onions, and celery. Rhode Island clam chowder is a clear or slightly milky soup with a tomato-based broth.
• Which clam chowder is better?
• The best clam chowder is the one that you enjoy the most. Both New England and Rhode Island clam chowder have their own unique flavors and textures.
• What are some variations on clam chowder?
• Some popular variations on clam chowder include Manhattan clam chowder, white clam chowder, corn clam chowder, and seafood chowder.
• How do I make New England clam chowder?
• To make New England clam chowder, you will need the following ingredients: 1/2 pound bacon, diced; 1 onion, chopped; 2 celery stalks, chopped; 4 potatoes, diced; 1 (10-ounce) can of clam juice; 2 cups heavy cream or milk; 1/2 cup all-purpose flour; 1 teaspoon dried thyme; 1 bay leaf; and 1 pound clams, shucked and chopped.
• How do I make Rhode Island clam chowder?
• To make Rhode Island clam chowder, you will need the following ingredients: 1/2 pound pork, diced; 1 onion, chopped; 2 celery stalks, chopped; 4 potatoes, diced; 1 (10-ounce) can of diced tomatoes; 1 (10-ounce) can of clam juice; 1/2 cup water; 1 teaspoon dried thyme; 1 bay leaf; and 1 pound clams, shucked and chopped.