
Dish
Long Island Clam Chowder
Long Island Clam Chowder is made with fresh clams, potatoes, onions, celery, and bacon. The soup is thickened with a roux made from butter and flour, and then finished with heavy cream. It is typically served with oyster crackers or crusty bread. This soup is a great option for a special occasion or a cozy night in.
Origins and history
Long Island Clam Chowder originated in Long Island, New York, and is a popular dish in the region. It is often served in seafood restaurants and at clam bakes.
Dietary considerations
Gluten-free
Variations
Some variations of Long Island Clam Chowder include the addition of other seafood, such as shrimp or scallops. Some recipes also call for the use of half-and-half instead of heavy cream for a lighter version of the soup.
Presentation and garnishing
Garnish with fresh parsley and bacon bits
Tips & Tricks
To save time, use canned clams instead of fresh.
Side-dishes
Oyster crackers, crusty bread
Drink pairings
White wine
Delicious Long Island Clam Chowder recipes
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