Dish

New England Clam Chowder

New England Clam Chowder is a rich and creamy soup that is made with fresh clams, potatoes, onions, and cream. The soup is typically thickened with a roux made from butter and flour, and flavored with herbs like thyme and bay leaves. The dish is typically served with oyster crackers or crusty bread. New England Clam Chowder is a comforting and satisfying dish that is perfect for a cold winter day.

Cuisine of the Americas› American cuisine

Soup› Seafood Soup

Origins and history

New England Clam Chowder originated in the Northeastern United States, and is a classic American dish. The dish has been popular since the early 19th century, and has since become a staple of American cuisine.

Dietary considerations

New England Clam Chowder is not suitable for vegetarians or vegans, and may not be suitable for those with shellfish allergies. It is also a high-calorie dish, so should be consumed in moderation by those watching their weight.

Variations

There are many variations of New England Clam Chowder, with different chefs and regions using different ingredients and techniques. Some variations may include bacon or other types of seafood like shrimp or scallops.

Presentation and garnishing

New England Clam Chowder is typically served in a bowl, with the soup garnished with fresh herbs like parsley or chives.

Tips & Tricks

To make the perfect New England Clam Chowder, it is important to use fresh clams and high-quality ingredients like cream and butter. The soup should be simmered slowly to allow the flavors to develop, and the roux should be cooked until it is a light golden brown.

Side-dishes

New England Clam Chowder is typically served with oyster crackers or crusty bread. Other side dishes may include a simple green salad or roasted vegetables.

Drink pairings

New England Clam Chowder pairs well with a variety of white wines, such as a Chardonnay or Sauvignon Blanc. It is also traditionally served with a glass of beer, such as a pale ale or lager.