Clam Chowder: A Brief History That Everyone Should Know

Clam chowder is probably one of the most popular food items in the Western World. The briny flavor of the dish has helped it to gain its popularity. Over time, different regions of the western world have created different forms of chowder.



This is especially true for the United States of America. No matter what state you live, you can order clam chowder one way or the other. Whether you love soup with bold flavors or the one with soft and creamy notes, there is chowder for you. Saying that, let’s check out the history of this dish.

What Is a Clam Chowder?

The clam chowder is simply a fish soup. The clam part of the soup ensures that you put only seafood in this soup. Generally, chowder is cooked with salted pork, onions, tomatoes, milk, etc. You can add any vegetables in the broth to enhance the taste of the chowder. Even though the clam soup is one of the well-known varieties, there are different other variations as well. The character of the broth changes the most. Some people create a thick white broth, while others love to cook a punchy red broth.



Origin of Chowder

The definite origination point of chowder is hard to find. However, the researchers say the French, English, or the Nova Scotian settlers brought this dish to the land of America. It took some time for the dish to win the hearts. Around 1700s chowder became a fairly common dish in America. The popularity of the soup spiked continuously and somewhere in the 1800s, the restaurants of America started to serve this dish.

The Varieties

The most popular varieties of clam chowders are Manhattan style and New England style. The color of the broth creates the stark distinction between these two chowders. However, there are other versions of the chowder as well. You can get different styles of chowder all over the East coast of the nation. Some states of the West Coast offers chowders as well.
Recently, the chefs are creating new styles of chowder. For example, there is a new variety of chowder in New Jersey. Even though the color of this chowder is similar to the Manhattan one, the taste is a little bit different.

It does not matter whether the color of the chowder is white or red; the taste of every variety is drool-worthy. All these different styles of chowders give the foodies an excuse to explore and taste all of them.  

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