National Clam Chowder Day

Clam chowder is a thick soup made with clams, potatoes, onions, and other ingredients such as bacon, celery, and herbs. It is a popular dish in coastal regions of the United States, particularly in New England, where it is often served in bread bowls or with oyster crackers. The exact origins of clam chowder are unclear, but it is believed to have been developed by early settlers in New England who combined local ingredients such as clams and potatoes with techniques and flavors from their European heritage. There are two main types of clam chowder: New England clam chowder and Manhattan clam chowder. New England clam chowder is made with a creamy, milk-based broth, while Manhattan clam chowder is made with a tomato-based broth. New England clam chowder is typically served in the Northeastern United States, while Manhattan clam chowder is more popular in the Mid-Atlantic region. Clam chowder can be made in a variety of ways, with different types of clams, vegetables, and seasonings used depending on personal preferences and regional traditions. Some recipes call for fresh clams, while others use canned or frozen clams. Some recipes include other seafood such as shrimp or lobster, while others stick to just clams.