Clam Chowder Differs in Massachusetts, Rhode Island and New York

Order clam chowder in New York, and what they serve you might make your stomach turn. Manhattan clam chowder is nasty. As rotten as their sports fans are, New York's clam chowder is worse. It's worthy of the old "Bronx cheer."

Rhode Island's clam chowder is somewhat different, but I like it. My mother used to make it that way growing up in New Bedford, so I got used to it.

The king of clam chowder is New England clam chowder, a Massachusetts specialty – at least as far as I'm concerned. There are many variations of New England clam chowder. It's like kale soup; the recipe is up to the chef.

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One constant in New England clam chowder is a thick dairy base, giving it a creamy white color and a thick texture. Potatoes and onions are often added.

There are so many variations of New England clam chowder that we have a chowder festival to determine the best. The New Bedford Seaport Chowder Festival is Saturday, October 12, 2024.

What makes clam chowder in New York so bad? It's red. They put tomatoes in it. Manhattan clam chowder has a tomato-based broth. Some New Yorkers add veggies such as carrots and celery to their clam chowder. Yuck.

Rhode Island clam chowder has a clear broth and not a damn tomato. Your AAA Today online magazine says, "Some Rhode Island chowders are made in the same style as New England chowder. They simply omit the dairy product, resulting in a clear soup."

I am a soup fanatic no matter the time of season, but tomatoes in clam chowder might just be too much to swallow.