# Clam Chowder **URL:** \ **Category:** Cafe Society\ **Created:** [August 27, 2013, 4:11pm UTC](https://boards.straightdope.com/t/clam-chowder/667311 "2013-08-27T16:11:46Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![QuickSilver](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quicksilver/32/7832_2.png) [@QuickSilver](https://boards.straightdope.com/u/QuickSilver)\ **Post date:** [August 27, 2013, 7:01pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/21 "2013-08-27T19:01:08Z")
> [@Czarcasm](#): > > New England-Lumpy warm salty milk that smells like fish. :eek: None for me, thanks. ---
**Author:** ![eschereal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eschereal/32/18939_2.png) [@eschereal](https://boards.straightdope.com/u/eschereal)\ **Post date:** [August 27, 2013, 7:01pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/22 "2013-08-27T19:01:49Z")
> [@Czarcasm](#): > > Have you ever tried Ivar’s? I cannot remember. We were in an Ivars (Ballard) one time a couple decades a ago, not sure if I had the Chowder. Wally’s in Des Moines has the best in the area, AFAIAC. But I really like Doogers (Seaside and Warrenton OR) for the somewhat lighter broth. ---
**Author:** ![Inigo\_Montoya](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inigo_montoya/32/124_2.png) [@Inigo\_Montoya](https://boards.straightdope.com/u/Inigo_Montoya)\ **Post date:** [August 27, 2013, 7:33pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/23 "2013-08-27T19:33:51Z")
> [@Czarcasm](#): > > Have you ever tried Ivar’s? There is good competition to be found in The Monterrey Brewery (served in a sourdough bowl) but Ivar’s (on the pier) is the best NE I’ve ever had. Their shrimp cocktail is a close second but bested by another seafood place a bit further north up the dock–cannot remember the name. I live in Denver these days. Progresso is as good as it gets for me now. ☹ ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [August 27, 2013, 7:37pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/24 "2013-08-27T19:37:11Z")
Tomato soup can be very good, but it needs to focus on the tomato flavor, maybe with a few other things to accentuate it. Likewise, for clams. Put the two of them together, and the primary flavors just end up fighting against each other. New England gets it right. I’ve also had Rhode Island clam chowder, and while it didn’t have anything fighting against the clams, it also didn’t have much complementing them, like the creaminess does. So it’s in second place. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [August 27, 2013, 7:39pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/25 "2013-08-27T19:39:41Z")
> [@pulykamell](#): > > I voted Rhode Island to give it some love, and because it’s a toss-up for me between Rhode Island and New England. Rhode Island is cleaner, more clammy. But New England has cream and, when done right, that little bit rounds out the flavor quite well (when I make it, I like it very light on the cream–just enough to give it a little bit of that creamy mouthfeel). I mean, who doesn’t love cream? But when done wrong, it’s pasty and gloppy and yuck. > > I could never get into Manhattan clam chowder myself. I love Rhode Island style. It’s like being immersed in the sea. Briny and bracing, it’s just wonderful. ---
**Author:** ![Misnomer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/misnomer/32/14897_2.png) [@Misnomer](https://boards.straightdope.com/u/Misnomer)\ **Post date:** [August 27, 2013, 7:46pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/26 "2013-08-27T19:46:41Z")
NEW ENGLAND IS THE ONLY CHOWDAH, YOU CHOWDAH HEADS!! \ Clam chowder is one of the few seafood items that I like. I’ll even venture into the seafood section of the grocery store just to buy Phillip’s frozen New England clam chowder. 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 27, 2013, 7:54pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/27 "2013-08-27T19:54:05Z")
> [@silenus](#): > > There is only Manhattan style. Everything else is just…bad. Funny thing is, given how much I like Clamato, I should like Manhattan style. I guess to me, in Manhattan style, like Clamato, it’s tomato flavor with an umami punch of clams, while in NE and Rhode Island, the soup is more of a gentle base on which the clams shine. (Which is also why I prefer the salt pork versions of NE vs bacon–bacon overwhelms.) For clam chowder, I like the clams to be the central flavor. ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [August 27, 2013, 7:59pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/28 "2013-08-27T19:59:27Z")
> [@pulykamell](#): > > For clam chowder, I like the clams to be the central flavor. I’ve had west coast clams and I’ve had east coast clams, but I’ve never had a Kansas clam. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [August 27, 2013, 8:01pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/29 "2013-08-27T20:01:03Z")
By the way, Jasper White’s book on the subject is well worth owning. Very well researched, and the end results are just fantastic. _50 Chowders_ ---
**Author:** ![eschereal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eschereal/32/18939_2.png) [@eschereal](https://boards.straightdope.com/u/eschereal)\ **Post date:** [August 27, 2013, 8:18pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/30 "2013-08-27T20:18:00Z")
> [@Czarcasm](#): > > I’ve had west coast clams and I’ve had east coast clams, but I’ve never had a Kansas clam. You have to Brazilian clams, they, uh, oh nevermind … ---
**Author:** ![LawMonkey](https://avatars.discourse-cdn.com/v4/letter/l/d6d6ee/32.png) [@LawMonkey](https://boards.straightdope.com/u/LawMonkey)\ **Post date:** [August 27, 2013, 9:03pm UTC](https://boards.straightdope.com/t/clam-chowder/667311/31 "2013-08-27T21:03:59Z")
> [@Czarcasm](#): > > I’ve had west coast clams and I’ve had east coast clams, but I’ve never had a Kansas clam. Well, you could substitute in prairie oysters… Me, I’m in the NE camp, though I suppose it’s not really fair, as I’ve never felt the need to stray. Manhattan CC might well give me earth-shattering flavorgasms, but I’ll never know, 'cause why should I bother with that when I’ve got some NE, fresh ground pepper, and Tabasco right here? 🙂 ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [August 28, 2013, 1:06am UTC](https://boards.straightdope.com/t/clam-chowder/667311/32 "2013-08-28T01:06:06Z")
I always thought a chowder WAS cream-based. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 28, 2013, 1:20am UTC](https://boards.straightdope.com/t/clam-chowder/667311/33 "2013-08-28T01:20:33Z")
> [@the\_diego](#): > > I always thought a chowder WAS cream-based. There are some who say so, but I disagree. To me, a chowder is a thick and hearty soup, usually seafood-based, but not always, with big chunks of vegetables in it. It usually is cream- or milk- based, but it doesn’t have to be. ---
**Author:** ![Green\_Bean](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/green_bean/32/1760_2.png) [@Green\_Bean](https://boards.straightdope.com/u/Green_Bean)\ **Post date:** [August 28, 2013, 1:30am UTC](https://boards.straightdope.com/t/clam-chowder/667311/34 "2013-08-28T01:30:11Z")
> [@pulykamell](#): > > There are some who say so, but I disagree. To me, a chowder is a thick and hearty soup, usually seafood-based, but not always, with big chunks of vegetables in it. It usually is cream- or milk- based, but it doesn’t have to be. Chicken corn chowder is an example of non-seafood chowder. Another factor that unifies chowders is the presence of potatoes, but they aren’t a requirement either. I voted NE. RI is amazing if it’s really good, but icky when it’s not. ---
**Author:** ![Billdo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/billdo/32/315_2.png) [@Billdo](https://boards.straightdope.com/u/Billdo)\ **Post date:** [August 28, 2013, 1:33am UTC](https://boards.straightdope.com/t/clam-chowder/667311/35 "2013-08-28T01:33:37Z")
I chose Rhode Island because I’ve never had a bad Rhode Island chowder. If someplace offers the stuff, I’ve always found that it means that is homemade and darn good. Although the best of them can be divine, mediocre New England and Manhattan chowders abound, and you rarely know what you’ll get unless you know the place. However, even if it some run down old fish shack on the Connecticut coast (like I stumbled into this summer), if it offers Rhode Island chowder, it is worth your while to order. Question: Is there anywhere that offers Rhode Island clam chowder that’s more than 50 miles or so from Providence? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 28, 2013, 2:01am UTC](https://boards.straightdope.com/t/clam-chowder/667311/36 "2013-08-28T02:01:03Z")
> [@Green\_Bean](#): > > Chicken corn chowder is an example of non-seafood chowder. Or just plain corn chowder, for that matter. > [@](#): > > Another factor that unifies chowders is the presence of potatoes, but they aren’t a requirement either. Yeah, I would’ve thought that potatoes are the common element uniting “chowders,” but it does seem there are chowders out there without potatoes. ---
**Author:** ![Jane\_Elliot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jane_elliot/32/6166_2.png) [@Jane\_Elliot](https://boards.straightdope.com/u/Jane_Elliot)\ **Post date:** [August 28, 2013, 2:33am UTC](https://boards.straightdope.com/t/clam-chowder/667311/37 "2013-08-28T02:33:01Z")
Rhode Island clam chowder for me. I discovered it about 20 years ago at the Westerly Airport cafe and I’ve never looked back. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [August 28, 2013, 2:36am UTC](https://boards.straightdope.com/t/clam-chowder/667311/38 "2013-08-28T02:36:26Z")
> [@](#): > > Question: Is there anywhere that offers Rhode Island clam chowder that’s more than 50 miles or so from Providence? I _think_ the place where I had it was in Cleveland, but I can’t remember for sure. It certainly wasn’t anywhere near Providence, though. ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [August 28, 2013, 2:36am UTC](https://boards.straightdope.com/t/clam-chowder/667311/39 "2013-08-28T02:36:56Z")
I don’t know that I have ever seen Manhattan or Rhode Island clam chowder at a restaurant. But I don’t get to the east coast often. My mom bought the Campbell’s Manhattan soup when I was growing up and I liked it fine, but I prefer New England chowder. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [August 28, 2013, 3:31am UTC](https://boards.straightdope.com/t/clam-chowder/667311/40 "2013-08-28T03:31:24Z")
> [@ralph124c](#): > > I love clam chowder…the problem is, people put stuff into it that shouldn’t be allowed…like celery-AAGHH! Where do you stand on bacon in NE clam chowder? (I say no.) [Previous page](https://boards.straightdope.com/t/clam-chowder/667311.md?page=1) [Next page](https://boards.straightdope.com/t/clam-chowder/667311.md?page=3)