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Clam Chowder Variations
April 10, 1999
There are numerous varieties of clam chowder and each has its loyal following. Bring up the subject of chowder and most likely a heated debate will ensue as to which style is the true, authentic clam chowder - the only one worthy of the name. It seems to be a regional thing and the Sterns set out to discover the differences. Here's what they found:
In New England, where the debate can become extremely heated, you'll find four basic types of chowder: Maine style with a heavy cream base, Rhode Island style having just a bit of cream, southern New England's tomato-based "Manhattan style," and western New England's simple, briny clams-and-broth style.
Then there's Oregon-style chowder. With its ultra-heavy cream and potatoes, it's so thick a spoon can stand up in it.
For Maine Chowder:
Harraseeket Lunch & Lobster
Town Landing
Freeport, ME
(207) 865-3535
Enjoy a bowl of creamy chowder as you listen to the boats rocking in their
berths at this wharf-side eatery. On a warm breezy day it's pure bliss.
For Rhode Island Chowder:
Aunt Carrie's
Point Judith
Narragansett, RI
(401) 783-7930The thing to have at Aunt Carrie's is the shore lunch -- chowder, clam cakes,
steamer clams, brown bread, filet of sole, corn on the cob, lobster, and
Indian pudding!
For Lighter Western New England Style Chowder:
For Oregon Style Chowder:Kitchen Little
Route 27
Mystic, CT
(860) 536-2122
Clams and potatoes in a clear, briny broth are simply the "essence of the
ocean" at this very tiny shop enormously popular every day in summer and
weekends year-round.
Dory Cove
5819 Logan Road
Lincoln City, OR
(541) 994-5180
At this wood-shingled shack set amidst marshland and near a clamming beach have the ultra-thick chowder but save room for a slice of the hot deep-dish pie.
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