Need a New England Clam Chowder Recipe? We’ve got you covered.
If there’s one soup that’s enjoyed all year round, it’s got to be New England clam chowder. Did you ever notice it’s always on the menu at summer vacation spots?
And many of the same people who refuse to eat soup during hot weather will change their minds in a heartbeat after smelling the aroma of fresh chowder being served to nearby tables. It’s intoxicating, if you love seafood.
Manhattan clam chowder, however, has a tomato base instead of cream. It became well known in New York but originated in Rhode Island, where Portuguese immigrants first substituted tomatoes for the cream in New England clam chowder.
How to Thicken Clam Chowder
Flour or cornstarch can be used as a thickener.
The flour added in the recipe above should thicken the chowder enough. If you want to thicken it further, add a teaspoon or two of cornstarch to a little bowl, stir in some of the clam chowder until you have a paste, then stir that into your pot of soup.
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