For a little winter warmth and nourishment, what goes down more smoothly than a steaming bowl of creamy chowder? Famous for its New England roots, with reportedly an even earlier provenance at the resourceful hands of Newfoundland fisherman, local chowder connoisseurs know that what sticks to the pot sticks to their ribs as well. In fact many have the blue ribbons to prove it. At points north, chowder competitions are just as common as pie contests and chili cook-offs, with recipes handed down many generations from fisherman’s wife to fisherman’s daughter and granddaughter.

A Delicious Tradition

Traditionally made with chopped clams, diced potatoes, onions, and a base of mixed cream, milk, and butter (sometimes flour is used to thicken), or with other fish or corn in place of clams, the Manhattan variety uses tomatoes in place of cream and milk and leaves out potatoes. Rhode Island, though certainly part of the six New England states, infuses its South County Style chowder (a clear broth) with bacon, onions, potatoes, and quahogs.

What I call black sheep chowders (they stray far from the fold!) can include veal, ham, beans, squid, conch, eggs, turkey, and even cranberries. Chowder is typically topped with crushed Oyster or Saltine crackers, though other accompaniments can include baking powder biscuits, corn bread, garlic bread, and more. Growing up on Cape Cod, Massachusetts, my family added lots of fresh cracked black pepper to our weekly chowder fix and didn’t confine consumption to the cold winter months. In summer, sunset often found us perched on the beach wall with a cup of chowder and basket of fried clams (pass the tartar sauce!).

Whenever you make this hearty, flavorful dish, a bowl of chowder is like a warm bath for your insides. Whether you proceed conventionally or choose to escape the usual chowder bounds, and winter or summer, your insides (not to mention your family’s insides) will surely thank you!

New England Clam Chowder

Manhattan Clam Chowder

Farmhouse Clam Chowder

Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.

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