Explore this classic American soup, from authentic regional variations to modern adaptations and twists.

BEGIN

New England Clam Chowder

Creamy, hearty New England clam chowder is by far the most popular chowder style. It gets its thick texture from a combination of heavy cream and puréed potatoes.

view recipe

Manhattan Clam Chowder

Manhattan clam chowder is distinctive for its use of tomatoes, oregano, and crushed red pepper flakes—additions likely influenced by the tomato-based fish and clam soups of Mediterranean fishing communities. The sweet tomatoes really complement the smoky bacon and salty clams, and the lack of milk or cream make it lighter than its New England counterpart.

view recipe

Rhode Island Clam Chowder

This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the more familiar New England and sometimes Manhattan chowders. It's the true seafood-lover's clam chowder, containing neither dairy nor tomatoes to mask the fresh sea flavors.

view recipe

Salt Cod and Corn Chowder

Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient in the Mediterranean. Serve this creamy stew with oyster crackers, if you like.

view recipe

Creamy Seafood Chowder with Bacon, Thyme & Jalapeno

The cream in the soup tempers most of the jalapeño’s heat, but you can still taste its bright, fresh flavor.

view recipe

Quick Clam Chowder with Bacon, Tomatoes & Bell Peppers

This quick-and-dirty rendition makes it easy to satisfy a chowder craving even on a busy weeknight. Its tomato base makes it Manhattan-like in character.

view recipe

Summer Corn Chowder with Scallions, Bacon & Potatoes

Here’s a chowder that’s not about seafood at all; instead, it makes the most of a bumper crop of summer corn, using the cobs to infuse even more corn flavor into the broth.

view recipe