chowder

Traditionally, "chowder" is considered a catch-all word for a variety of seafood and vegetable soups, but several regions have their own spin on the classic dish, perhaps most famously known for featuring clams. In honor of National Clam Chowder Day, we thought we'd offer a rundown of the most popular chowders across the US, from classic New England clam chowder to San Francisco's cioppino fish stew.

• Boston — New England Clam Chowder: Made with chopped clams, potatoes, and onions, this classic chowder is known for having a heavy cream base. For a healthier clam chowder recipe, use almond milk, rice flour, and celery seeds.
• New York — Manhattan Clam Chowder: For this variety of fish stew, tomatoes replace the milky cream base. There are also no potatoes, so the seafood sits in a much thinner vegetable broth.
• Rhode Island — Rhode Island Clam Chowder: In addition to its traditionally clear broth, quahogs (hard clams) and bacon set this chowder spin-off apart.

Keep reading for more types of chowder.

You know what they say: if it's too good to be true, then it probably is. For a while, the weather was unseasonably warm, and I started to think there might not be a Winter in the Bay Area. But then this week hit, and boy, was I wrong. Not only is it cold, but the sky's poured rain incessantly, and the bleak forecast continues all week. So I did what I'm wont to do in cold weather: I made clam chowder.
I'm partial to the New England kind, the traditional version that calls for copious amounts of salt pork and more heavy cream than you want to know about. It tops tomato-based Manhattan and broth-based Rhode Island versions as my favorite, but recently I spotted another creative take on the soup that I just had to try.

Keep reading for the most creative clam chowder recipe you've seen yet.

Not only did he reveal his favorite aphrodisiacs, but handsome chef David Bazirgan, of the Fifth Floor Restaurant, also shared his recipe for oyster chowder! With its creamy, velvety broth and chunks of plump oysters and soft potatoes, this chowder is to die for. At Fifth Floor, the chef serves it in a shot glass as part of an appetizer that features oysters five ways. When offering it at home as a seductive starter or entrée, I recommend reducing the amount of half and half. His recipe calls for a soup base that's entirely half and half, but that's a bit rich, so I cut it with chicken broth. The resulting chowder is briny, bacony, and brilliantly delicious. For easy-shucking, soak the oysters in water. Ready for the recipe? Read on.

Although the traditional white clam chowder has origins in New England, the hearty soup is enjoyed throughout the entire United States — especially in San Francisco where it's commonly served in sourdough bread bowls. Since I grew up eating the hearty and creamy soup, I find it incredibly tasty and absolutely comforting. A combination of bacon, potatoes, clams, and milk, it's the perfect one-pot meal for a cold and stormy evening. A cream-based soup isn't the healthiest of dishes, but with a side of mixed greens, it makes for an informal celebratory meal. For my favorite recipe, keep reading.

Wondering what to make when a blizzard hits? Be like Fresh Tart and put together a hearty chicken chowder.

Oooh, a Minnesota blizzard!  Despite a reputation for otherwise, blizzards don't happen all that often 'round these parts, so it's rather a big deal.  And fun!  At least if you're inside, well-stocked, with a stack of good movies or books.

I happened to have chicken, chicken stock, and a few vegetables in the fridge, so made up this hearty chowder.

Get her mouthwatering recipe after the break.

Still have some fish leftover from last night's glazed cod dinner? Use it tonight in a steaming pot of chowder! This hearty recipe for smoky fish chowder will warm and fill you up with potatoes, spicy chorizo, and tomatoes.

Chowders are a no-fuss mealtime solution when it comes to large groups: just toss everything in the pot and simmer. So don't fret if you have family in town for the holidays, this recipe serves eight grumbling stomachs. Check out the recipe here.

Nothing soothes a sore throat like a bowl of warm soup. When a bad cold hits, OnSugar blogger FreshTart turns to salty, comforting clam chowder!

Hot, salty, brothy soup, the best way I know to soothe a sore throat. Or throats — our whole household succumbed to a particularly nasty sore throat virus last week (not strep), ouch!

This lovely clam chowder so hit the spot on Sunday night, we almost wept into our bowls for the relief.

And oh, medicinal attributes aside, it tastes a-mazing. Rich with bacon and onions, thankfully creamy (but not overly thick!), briny and sweet with clams — I crave it all winter long.

You can skip the flour without consequence and enjoy the chowder gluten-free. I also halve the potato amount for less starch. Experiment and see how you like it best.

Keep reading for the recipe!

From potato skins to twice-baked potatoes to potatoes au gratin, there are plenty of ways to enjoy the glorious combination of cheese and potatoes. When the weather is cold, however, you can't beat a steaming hot bowl of potato and cheddar chowder. It's thick, it's creamy, and it's comforting. The best thing about this version is the small surprising bites of spicy chorizo. Although the recipe doesn't call for it, I recommend serving the soup with sliced toasted sourdough; crostini on the side provide an element of crunch that's perfect for dipping in the satisfying soup. Pair with a glass of sparkling Rosé and you're in for a decadent dinner! Check out the recipe now.

My little sister has spent the past two months in the Dominican Republic leading a small study abroad tour. To welcome her back home to California, I'm throwing a beach bonfire! Ten of our closest friends will meet us at the shore around 6:30. We'll watch the sunset and enjoy a fabulous meal. When we arrive at the ocean, I'll set out cheese, salami, crackers, and an easy homemade crab cocktail dip. For the main event, I'll heat up a bubbling pot of clam and corn chowder.


A crisp romaine salad with Caesar dressing rounds out the festive menu. To see the recipes I plan on using, keep reading.

Summer or Winter, I'll never say no to a piping-hot tureen of New England clam chowder. But lately, I've been trying to reduce my calorie intake by steering myself toward lighter, broth-based soups, like lentil vegetable soup. It's time, I've decided, to try my hand at making Manhattan clam chowder, a totally different yet irrefutably delicious take on shellfish stew.

While I love white chowder for its luscious, velvety texture, my palate flips for the tart, slightly spicy tang of the tomato-based red version. On a weeknight, I'll bust out the shortcut version, which calls for canned, pre-cooked clams. But on my next Friday night in, I'll scrub fresh clams for a slow-simmered soup made from scratch. Which rendition suits you best? Find out when you read more.