New England or Manhattan Clam Chowder? A Regional Rivalry

The choice between New England Clam Chowder and Manhattan Clam Chowder isn’t merely a culinary preference; it’s often a deeply personal and passionately debated decision. Across New England and beyond, this soup choice has been known to spark friendly (and sometimes not-so-friendly) debates, dividing families and communities over their preferred clam concoction.

New England Clam Chowder, often considered the original and quintessential clam chowder, boasts a distinctively rich, creamy flavor and a luxuriously thick texture. Its base, typically made with cream or milk, along with potatoes, onions, and often salted pork, creates a deeply savory and hearty soup. This classic variety predates its tomato-based counterpart by at least a century, establishing its roots firmly in the culinary history of the Northeast. The thick, comforting consistency and the sweet, briny notes of the clams enveloped in a velvety broth are what make it a beloved staple.

In contrast, Manhattan Clam Chowder offers a lighter, brothier experience, characterized by its vibrant tomato base and often a medley of vegetables. While equally delicious, its flavor profile is brighter and more acidic, appealing to those who prefer a less heavy soup. While popular opinion, through countless polls and taste tests, frequently favors the creamy indulgence of New England Clam Chowder, the zesty, savory notes of Manhattan style still hold a cherished place in many hearts. Ultimately, both represent fantastic interpretations of a seafood classic, and each deserves appreciation for its unique deliciousness.

Ingredient Notes and Expert Substitutions for Perfect Chowder

Crafting the perfect New England Clam Chowder relies on a careful selection of ingredients. Here’s a deeper dive into what makes each component crucial and how to make smart substitutions without compromising flavor or texture:

• Topneck Clams: For this recipe, 12-18 topneck clams are ideal. They are larger and offer a meatier bite compared to the more tender, smaller littleneck clams. Their substantial texture holds up beautifully in the hearty chowder. If you opt for littleneck clams, increase the quantity to two dozen to ensure ample clam flavor and presence in the soup. Always prioritize fresh, high-quality clams for the best briny taste.
• Pancetta: While traditional New England clam chowder often features smoked bacon, we prefer the more nuanced flavor of pancetta in this recipe. Smoked bacon, especially very smoky varieties, can sometimes overpower the delicate brininess of fresh clams. Pancetta, being cured but not smoked, provides a rich, savory depth and a wonderful crisp texture when rendered, without dominating the other ingredients. This allows the clam flavor to truly shine. However, if you prefer, good quality unsmoked bacon can be used as a substitute.
• Heavy Cream: This is the cornerstone of a truly creamy New England clam chowder, lending it its signature richness and velvety texture. For those with dairy intolerances or seeking a dairy-free alternative, full-fat coconut milk can be a surprisingly effective substitute. It provides a similar richness and body, though it will introduce a subtle coconut flavor.
• Clam Sauce: To enhance the clam flavor and give the soup a more robust, substantial texture, we recommend adding a can of white clam sauce. Brands like Cento offer flavorful options that deepen the oceanic notes and contribute to the overall richness. This secret ingredient adds an extra layer of authentic clam essence.
• Russet Potatoes: The choice of potato is critical for achieving the classic creamy texture of this chowder. Peeled russet potatoes are favored for their high starch content. As they cook and break down slightly, they naturally release starch into the soup, contributing to its creamy consistency without relying solely on heavy cream. Waxy potatoes, such as Yukon Golds or red potatoes, contain less starch and won’t thicken the soup as effectively, requiring more cream to achieve the desired richness.
• White Wine: A crisp, dry white wine like Sauvignon Blanc is perfect for cooking this chowder. Its acidity helps deglaze the pan, lifting flavorful browned bits (fond) from the bottom, and adds a bright, complex layer of flavor that complements the seafood. Avoid overly sweet wines, which can throw off the savory balance of the soup.
• Chicken Stock: The foundation of the soup’s liquid base, chicken stock is vital for savory depth. Whenever possible, use homemade chicken stock as it typically contains less sodium and allows you to control the salt content precisely. If using store-bought stock, opt for low-sodium varieties to prevent the chowder from becoming overly salty, especially given the natural brininess of the clams and pancetta.

*Please see the recipe card below for precise measurements and further details on the ingredients.

Mastering the Art of New England Clam Chowder: Step-by-Step

Crafting this classic creamy clam chowder is a rewarding culinary journey. Follow these numbered steps carefully, using the accompanying images as your visual guide, to create a truly unforgettable soup.

Step 1: Crisp the Pancetta. Begin by adding the chopped pancetta to a large pot or Dutch oven. Ensure the pot is cold when you add the pancetta; this allows the fat to render slowly and evenly, ensuring perfectly crispy bits without burning the meat. Raise the heat to medium and fry the pancetta until it turns golden brown and beautifully crisp, typically about 8 minutes. Once crispy, use a slotted spoon to carefully remove the pancetta from the pan, leaving the rendered fat behind. Set the crispy pancetta aside to use as a flavorful garnish later.

Step 2: Sauté Aromatics. Into the flavorful fat left by the pancetta, stir in the chopped celery and onions. Sauté these aromatic vegetables over medium heat, stirring occasionally, until they become soft and translucent, which usually takes about 5-6 minutes. This step builds the foundational flavor of your chowder.

Step 3: Add Garlic. Next, stir in the minced garlic. Continue to sauté for just 1-2 more minutes, until the garlic becomes wonderfully fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup.

Step 4: Create the Roux. Sprinkle the flour over the softened vegetables and stir vigorously, ensuring the celery and onion are completely coated. Cook for 1-2 minutes, allowing the flour to cook out any raw taste. The vegetables should now appear beautifully coated and slightly “crystallized” with the flour, as demonstrated in the image above. This flour-fat mixture (a roux) will be the primary thickening agent for your creamy chowder.

Step 5: Deglaze with Wine. Pour in ½ cup of white wine and bring the mixture to a gentle simmer. Using a wooden spoon, deglaze the bottom of the pan by scraping up all the delicious browned bits (fond) that have accumulated. These bits are packed with concentrated flavor and will significantly enhance your soup. Allow the wine to reduce slightly.

Tip: After adding the flour and wine, the mixture should combine with the sautéed vegetables to form a thick, cohesive paste, much like what is visually represented above. This is the perfect consistency for your roux.

Step 6-8: Prepare the Clams Simultaneously. While your chowder base is developing, you can efficiently prepare the fresh clams. These steps can be completed concurrently with Steps 1-5.

Step 6: Clean the Clams. Thoroughly scrub and rinse the clams under cold running water. If your clams are wild-caught, it’s highly recommended to purge them to remove any sand or grit. Consult our pro-tips section below for detailed purging instructions.

Step 7a: Steam the Clams. In a separate medium-sized pot, combine 1 cup of water, ½ cup of white wine, and the freshly squeezed juice from a lemon. Bring this mixture to medium-high heat. Add the cleaned clams to the pot, cover it tightly, and allow them to steam just until they begin to open. This usually takes only a few minutes.

Step 7b: Remove Opened Clams. As soon as the clams open, promptly remove them from the pot with tongs. Discard any clams that do not open, as they may not be fresh.

Step 8: Chop the Clams. Once the steamed clams are cool enough to handle, carefully remove the meat from their shells. Roughly chop the clam meat into bite-sized pieces and set them aside. They will be added to the chowder at the very end to preserve their tender texture.

Step 9: Strain Clam Broth. After steaming the clams, the liquid remaining in the pot is a valuable, flavorful clam broth. Carefully strain this liquid into a measuring cup. It is crucial to strain it through a fine-mesh strainer to remove any potential sediment or grit from the clams, especially important for wild-caught varieties. You’ll need 2 cups of this flavorful clam stock for your soup.

Step 10: Build the Soup Base. Return to your main pot with the roux. Add the chicken stock, the 2 cups of strained clam broth you just prepared, the fresh thyme sprigs, and a parmesan rind (which adds incredible umami depth). Stir everything together and bring the soup mixture to a rolling boil.

Step 11: Cook the Potatoes. Once the soup reaches a boil, add the peeled and diced russet potatoes. Reduce the heat to a gentle simmer, cover the pot, and let it cook for approximately 20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork but not falling apart.

Step 12: Creaminess and Clams. To achieve the perfect chowder texture, use an immersion blender to gently blend the soup for about 5-10 seconds. The goal is to slightly break up some of the potatoes, creating a thicker, creamier consistency, but not to completely puree the soup. You want some potato chunks to remain for texture. Alternatively, you can carefully remove about one-third of the soup and blend it in a regular blender, then return it to the pot. Stir in one can of white clam sauce and your reserved chopped clams. Simmer for an additional 2-3 minutes to allow the flavors to meld and the clams to heat through.

Step 13: Finish and Serve. Remove the thyme sprigs and the parmesan rind from the soup. Stir in the heavy cream until thoroughly combined and heated through, but do not boil the soup after adding the cream. Ladle the rich, creamy New England Clam Chowder into bowls. Top generously with the reserved crispy pancetta, a sprinkle of fresh chopped chives, and serve immediately with a side of oyster crackers. For an extra special touch, you can even use our Homemade Italian Parmesan Croutons in place of oyster crackers.

This hearty New England Clam Chowder pairs wonderfully with a light and refreshing side to balance its richness. Consider serving it alongside our Cold Shrimp Salad piled onto a fresh baguette, a crisp green salad tossed with a bright Lemon Basil Vinaigrette, or a rustic Traditional Panzanella Salad to complete your meal.

Pro-Tips for Your Best Clam Chowder Ever

Achieve chowder perfection with these expert tips:

1. Properly Purge Your Clams: If you’re using wild-caught clams, purging is a non-negotiable step to avoid gritty chowder. Place the clams in a bowl of cold, salted water (about ⅓ cup of salt per gallon of water) for 30 minutes. The clams will naturally filter the water and expel sand. Empty the bowl, rinse the clams, and repeat this process once more to ensure they are thoroughly clean.
2. Start Pancetta in a Cold Pan: This is a golden rule for rendering fats. Adding chopped pancetta to a cold pan and then gradually increasing the heat allows the fat to slowly render out before the meat crisps. This process ensures evenly cooked, beautifully crispy pancetta without burning the meat, and leaves behind flavorful fat for sautéing your aromatics.
3. Embrace Russet Potatoes for Creaminess: Russet potatoes are your best friend for a naturally creamy New England clam chowder. Their high starch content breaks down during simmering, contributing significantly to the soup’s thick, velvety texture. Unlike waxy potatoes, russets will help create that signature body without needing excessive amounts of heavy cream.
4. Master Salt Management: Clams are naturally briny, and pancetta adds considerable salt. Therefore, it’s crucial to be cautious with added salt. Taste your soup frequently throughout the cooking process. Begin with low-sodium chicken stock (or homemade) and season gradually at the very end. This ensures a perfectly balanced flavor without overwhelming saltiness.
5. Add Clams Last for Tender Texture: To prevent the clams from becoming rubbery and tough, never add them to the soup until the final few minutes of cooking. They only need a brief simmer to heat through and meld their flavors with the chowder base. Overcooking clams is a common mistake that can ruin their delicate texture.
6. Don’t Over-Blend the Chowder: When using an immersion blender, resist the urge to over-blend. A New England clam chowder should be creamy but still have distinct chunks of potato for texture. Blend just enough to break down about a third of the potatoes and thicken the soup, creating a harmonious balance between smooth and chunky.
7. Storage and Reheating: Store leftover clam chowder in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat on the stovetop, stirring occasionally. Avoid boiling, especially if made with heavy cream, as it can cause the soup to separate. Add a splash of milk or cream if it has thickened too much during storage.

New England Clam Chowder FAQs

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If you’ve enjoyed the comforting richness of our New England Clam Chowder, you’ll love exploring these other creamy and flavorful soup recipes from our collection:

We hope you enjoy this rich and flavorful New England Clam Chowder recipe. Please leave a comment and star rating below in the recipe card to share your thoughts! We genuinely love to hear what you think of our recipes and appreciate your feedback. Feel free to tag us on Instagram @vindelgiudice when you make this delightful dish!

New England Clam Chowder

Vincent DelGiudice