Monday’s Bread Bowl: New England Clam Chowder

What was once considered a poor man's feast
A hot, creamy, and seafood chowder is right for warming up during the cold winter weather. Sautéed onions, chopped celery, and bits of salt pork (ham or bacon) combine to create a yummy flavor base. Historically, clams were easy to find and collect. Clam chowders can be traced back to early Colonial settlers in the United States. Chowders were made from anything that could be caught at sea, butchered, or grown in the garden. Chowders were a “poor man’s” dish of stewed ingredients. There are many variations that include potato chowder, corn chowder, and seafood chowder. Old clam chowder recipes usually included ship biscuits and salt pork drippings. Two main types of clam chowder have emerged on the East Coast of the United States. New England clam chowders are white and dairy based while Manhattan clam chowder is tomato based. For New England clam chowder, recipes call for milk or cream. We suggest adding a dash of Old Bay seasoning to make it spicier. Top bowls of this chowder with sliced chives, shredded cheese, or Italian parsley. Serve with crushed saltines or butter crackers.