Let’s not fight the battle of clam chowders here. Most Americans outside of New England know of basically two variations on this dish – New England style (made with milk or cream) and Manhattan style (with tomatoes). I like them both, though they’re very different flavors.
But in researching this post I find that there’s a third kind of clam chowder, call it Rhode Island style. It’s made with a clear broth. One source said that tourists prefer the white chowder, while locals choose the clear.
Many of the ingredients of clam chowder remain the same, regardless of color. Clams, of course; usually diced potatoes and onions; butter; corn and celery, sometimes; and occasionally a little salt pork or bacon for flavor.
Clam chowder is a hearty beginning to any seafood dinner, or can be a main course by itself. But let’s agree on one thing together, right now. It’s pronounced the New England way. Not “chow-der,” but “chow-dah.” It’s also more fun to say it that way.