Other Clam Chowder Variations
Some restaurants also serve their own unique clam chowders that do not fall into any specific categories. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers. Throughout the United States, creamy New England-style clam chowder is sometimes served in sourdough bread bowls, especially in San Francisco where sourdough is popular with tourists and has been considered a signature dish since 1849. In Seattle and Portland Smoked Salmon is often added to New England Style Chowder instead of smoked pork.
Fish chowder is a similar to clam chowder except that shredded fish, often cod, is substituted for the clams. It is made with cream, fish, and often onions and/or corn. Chowder can be made with both clams and fish then it is both clam and fish chowder.
Except for the substitution of smoked haddock for clams, the chowders are remarkably similar to the traditional Scots broth Cullen Skink.
Long Island Clam Chowder is a variant that is part New England style and part Manhattan style, making it a creamy tomato clam chowder. The name is a geographical pun, noting that the location of Long Island, just like the recipe is about halfway between Manhattan and New England. This variant is popular in many small restaurants across Suffolk County.
Chowder has become a popular menu item over the past three decades in Irish pubs.
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