Origins Of Clam Chowder

 
 
 
 

Origins Of Clam Chowder

At SoLé SoupS, we are proud of all our different soup offerings. You’ll find soups ranging from Carrot-Ginger or Tomato to heartier options like chili. One of the choices we are most proud of is our clam chowder. And although we can say that our clam chowder is unique and made from organic ingredients, we, unfortunately, can’t claim to have come up with the idea for clam chowder. If not at SoLé SoupS, where did clam chowder originate?

 

Clam Chowder Introduced To The United States

 

It is unclear who introduced clam chowder to the United States. Many believe that settlers from one of three countries introduced clam chowder to the region

• France
• Britain
• Nova Scotia

Settlers from one of these areas introduced clam chowder to the New England area in the 1700s. Thus, clam chowder is an American as the Declaration of Independence, as it has been in the country since we were colonies.

When foreign settlers introduced clam chowder to the region, it was a huge hit. However, it took a while for restaurants to begin serving the dish. Many accept that the Ye Olde Union Oyster House in Boston is the first restaurant to serve clam chowder. If you ever visit the East Coast, you can visit that very same restaurant, which is still open for business today.

 

Two Main Variations

 

As clam chowder spread throughout the colonies, the recipes seemed to branch off into two distinct variations. Of course, there was the New England variation. This original version of clam chowder uses milk or cream. Those enjoying the dish tend to use oyster crackers to thicken the chowder.

The other main clam chowder variation is the Manhattan clam chowder, created by New Yorkers. This chowder does not require milk or cream but instead relies on tomatoes or tomato paste. Thus, this chowder is red, compared to the traditional white color with which you may be familiar.