New England =
| Composition | |
|---|
| Largest metropolitan area | |
|---|
| Largest city | Boston |
|---|
White clam chowder/
New England clam chowder is a milk or cream-based chowder,
and is traditionally of a thicker consistency than other regional styles,
commonly made with potatoes, onion, and clams.
It is occasionally referred to as Boston Clam Chowder in the Midwest.
New England clam chowder is usually accompanied with oyster crackers.
Crackers may be crushed and mixed into the soup for thickener,
or used as a garnish.
Delaware( DE, Del.) clam chowder
This variety typically consisted of
pre-fried cubed salt pork, salt water, potatoes, diced onions,
quahogs(=대합류의 조개), butter, salt, and pepper.
RED clam chowder /
Rhode Island clam chowder:
The traditional Rhode Island clam chowder
has a clear broth and
referring to the local name of Washington County,
Rhode Island, where it originated.
This traditional clear chowder generally contains quahogs,
broth, potatoes, onions, and bacon.
In some parts of the state,
a red chowder is served as Rhode Island clam chowder.
This red chowder has a tomato broth base and potatoes;
unlike Manhattan red chowder,
it does not have chunks of tomato, and does
not contain other vegetables (such as carrots or beans).
Manhattan (Manhattan, NY)clam chowder:
Manhattan clam chowder has red broth, which is tomato-based.
In the 1890s, this chowder was called "New York clam chowder"
The addition of tomatoes in place of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine.
New Jersey(Abbreviations NJ, N.J. bordered on the north and east by New York) clam chowder Its primary ingredients are chowder clams,
onion, bacon, diced potatoes, pepper, celery powder, parsley, paprika or
Old Bay seasoning, asparagus, light cream, and sliced tomatoes.
Minorcan clam chowder
Minorcan clam chowder is a spicy traditional version
found in Florida restaurants near St. Augustine.
It has a tomato broth base, with a "secret ingredient,"
Spanish datil pepper, an extremely hot chili comparable to the habanero.
