What is New England Clam Chowder?

New England Clam Cliwder is a dense type of clam of steamed meat that is made using a cream or milk base. This differs from other known clams that have a base of tomato or broth. As anyone knows who is familiar with Clam Chowder, Clam Chowder is often the subject of a big debate about which is the best or most authentic. In most areas of New England, Chowder or “Chow-Dah” is a new English clam.

As probably the most popular and famous type of soup, the origin of the New England Clam Chowder dates back to the 17th and 18th centuries. Originally, the soup did not include clams at all, but was made of fish and fishermen brought fishermen. Claps called Quahogs were finally used to replace fish in the soup.

Although there are many recipes and variations of what makes authentic new England clams, the basic ingredients are usually the same. This includes the use of clams, milk or thick cream, chopped pots, onions and bacon or salt pork. Cooks also addAim a thickener such as flour or biscuits to get the right consistency. Originally, biscuits were similar to crackers called hardtack with ingredients during cooking. Depending on the specific recipe and personal preference, it can be made to make the finished soup smooth or robust.

There are a number of different ways to serve Clam Cliwder from New England. The most obvious is to run into the soup and serve with salty or oven biscuits. Another option is to create a “bowl” bread. This is done by excavation of a round loaf of sourdough bread and filling the center of the clam. It can then be served with the pieces of flowering on the side or with biscuits.

In the United States is 21 January a holiday called National New England Clam Chowder Day. It is held to celebrate this creamy chowder clam. On this day some restaurants will often serve their new English clams at special SLEva to celebrate the holiday.