Manhattan clam chowder is more like a hearty tomato stew than clam chowder. If you know the difference between New England clam chowder and Manhattan clam chowder, you’d never mistake one for the other. New England clam chowder is thick, creamy, and milky-white. The truth is, clam chowder is intensely divisive, and people typically either fall into one camp or the other. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Bacon, clams, and heavy cream make this soup rich, hearty, and satisfying. It's really hard to find good New England clam chowder out here, and this is one of the few places that really hits the nail on the head. Manhattan chowder typically contains more vegetables than New England chowder, namely onions, celery, sometimes green bell peppers, and potatoes. Instead, this light, brothy chowder is tomato-based and has a reddish tint. For the purpose of this list, it is in the same boat as Manhattan clam chowder. Add clams and stir in cream. To them, the only kind of clam chowder was the New England variety. There are many different types of chowders, from shrimp chowder to corn chowder to chicken chowder, but clam chowder is arguably the most popular. A chowder is considered a soup that often uses milk or cream and has a thick consistency. The exact origin of this chowder is unclear—but many sources agree that it came from Rhode Island’s Portuguese fishing communities, who traveled back and forth from New York City’s Fulton Fish Market in the mid-1800s. On the west coast, San Francisco serves clam chowder in sourdough bread bowls. New England vs. Manhattan. If you order clam chowder in New England, you will get a creamy, thick broth, whereas the dish served in Rhode Island is a clearer broth. Search for a topic, destination or article, We use cookies to understand how you use our site and to improve your experience. After that, it’s a wild, wild clam chowder country out there. If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a classic, save for the use of bacon instead of salt pork. Whether you want a dense, creamy base, a bright red broth, or a delicate broth of clam juice, there’s a clam chowder for every soup hunter. It’s served in restaurants around the country, but Maine and Massachusetts are where it’s most popular. The reigning champion of all chowders is New England clam chowder. Restaurant, Seafood, $$$ Outside Nick’s Lighthouse | © Clotee Allochuku/Flickr. It’s the best thanks to a balanced ratio of potatoes to clams and a broth that’s filling without being either watery or heavy. A post shared by Daniel (@_danieljoshua) on Nov 19, 2017 at 11:18am PST. To dive even deeper into this madness, I wanted to go straight to the source. Do not allow to brown. Now here in Maine when you say clam chowder, there’s no doubt that everybody thinks of traditional New England Clam Chowder where those succulent little clams are bathing in a bowl of creamy milky richness. 4. But how could something so comforting and delicious spark so much debate? Add clam juice, potato and thyme. MyRecipes may receive compensation for some links to products and services on this website. Literally not a bad thing on the menu. New Jersey chowder is spiced with Old Bay Seasoning. All clam chowder has the basics: clams, potatoes, salt pork or bacon, and onion. First of all, this isn’t even a real chowder. Some recipes also call for flavorings like chopped garlic or fresh herbs such as thyme. #1 – Progresso Rich & Hearty Soup, New England Clam Chowder Although being a ready-to-serve soup, it is one of my favorite canned clam chowders. Drain clams and set aside, reserving the juice. Offers may be subject to change without notice. New Englanders, understandably, are not fans of this city-slick chowder. Chef Jason Hill shows how to make New England Clam Chowder in this episode of "Chef Tips." this link is to an external site that may or may not meet accessibility guidelines. Although San Francisco appropriated clam chowder from New England, it is really popular here, especially with our west coast twist; a sourdough … New England clam chowder is defined as "a thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream." This includes personalizing content and advertising. The two most popular types of clam chowder are the above-mentioned cream-based New England version and Manhattan clam chowder. The broth tends to be a creamy tomato blend that’s thick like New England clam chowder. These are New England and Manhattan. … The best attribute about Long Island clam chowder is that it’s very similar to New England style. The can is an 18.5 oz, which is perfectly sufficient for a meal and some leftovers, particularly if accompanied with salad and bread. Crab Station - Fisherman’s Wharf. There's nothing more disappointing than asking for a cup of chowder, and then receiving what appears to be a cup of pasta sauce.”, The Queens, New York, native“I definitely prefer New England clam chowder—and I don’t even like creamy soups!”, The former New Yorker who now lives in Alabama“I like both chowders. Whether it’s New England or Manhattan, clam chowder typically contains fresh or canned clams, clam broth, potatoes, onions, celery, salt pork or bacon, and either milk, heavy cream, or tomatoes. No matter which side of this long-running dispute you're on, one thing is true—New England clam chowder is an iconic regional food and it’s an essential part of New England identity. New England clam chowder became known in Boston around the mid 1830s and significantly gained popularity during the latter half of the century. For the Clam Chowder:. Below, I’ll explain the differences between New England and Manhattan clam chowder, and then take a closer look at why these two soups tend to trigger such intense feelings. There are many regional variations of clam chowder throughout the United States. Burgers are awesome with … So I polled my friends and colleagues—all of which had either been born in or lived in New England or New York City—for their opinions on the two chowders. by Gabriel Coeli . The latter is red-based thanks to the addition of tomatoes and tomato paste. Increase heat and bring ingredients to a boil. New England clam chowder – a dish both famous and infamous, a soup some swear by and others swear at – done perfectly is one of America 's great culinary traditions. It’s always made with heavy cream or whole milk as the base. From fish and chips to crab cakes, there’s a little something for everyone, including some delicious New England-style clam chowder. Finally, we have the San Francisco style, which serves New England chowder in a sourdough bread bowl. While both are authentic methods for preparing clam chowder, they both have very unique flavors and appearances. It’s just different. Alioto’s. Since the popularity of New England clam chowder spread throughout the United States in the 19th and 20th centuries, many other variants have developed. Nevertheless, it retains the name — hence its last-place spot. In fact, they were downright apathetic about it. From New England to Manhattan, the best-canned clam chowder is famous for its competitive variants as much as for its soothing brine flavor. There’s also a red version of Rhode Island chowder made with tomato puree, but it’s just about as thin as the clear broth chowder of Little Rhody. Credit: Here's the difference between these two contentious chowders, plus exactly why they tend to stir up so much controversy. Alioto’s is THE place to hit on the … A proper Manhattan clam chowder base always uses tomatoes or tomato paste. Or it’s a cop-out, depending on your point of view. The same can be said for San Francisco Clam Chowder. That’s what gives a true chowder its white color and thick consistency. Here’s what they had to say: The Boston native”Isn’t the New England one the only real chowder?”, The Boston resident from the Midwest“I’ve never had the Manhattan one, honestly. The History of New England Clam Chowder . For more information on how we use cookies consult our revised, Why some Polish families keep a live carp in the tub before Christmas, The truth about artificial vanilla extract (and why you should always splurge for pure), 8 festive winter rum cocktails from around the world, 12 vegan travel bloggers you should follow on Instagram, Iceland’s laufabrauð is one of the world’s most beautiful Christmas breads, Drink your way across Texas wine country on this Christmas wine train, Get paid $20,000 to drink beer and hike the Appalachian Trail, This new, ultra-luxe Tequila Train is a dream come true, The Cliff House restaurant, a 157-year old San Francisco icon, is closing its doors, The most underrated food cities, according to 250 chefs and experts, Swedish restaurant puts tables in nature for beautiful socially distanced dining, The 10 desserts you need to try in Greece that aren’t baklava, The ultimate American wine road trip, mapped, Download the All clam chowders are not made equal. Preparation. Here’s two delicious recipes to try: The great clam chowder debate is nothing new—in fact, it has a long, storied past. Best Clam Chowder in San Francisco, California: Find 78,973 Tripadvisor traveller reviews of THE BEST Clam Chowder and search by price, location, and more. If a Manhattan and a New England clam chowder had a baby, it would be the Long Island clam chowder. Here’s a breakdown of the major differences between these two contentious chowders: Also called Boston clam chowder, this soup gets its signature white color and creamy consistency from milk, heavy cream, or a mix of the two. New England- and Manhattan-style chowder are both on the menu.GRAND CENTRAL TERMINAL, 89 E. 42ND ST, NEW YORK, 212-490-6650 THE OLD CLAM HOUSE Yet another old schooler, The Old Clam House is San Francisco’s oldest restaurant. If you want a generous portion of clams in your soup, visit Crab … Nick’s Lighthouse. Manhattan chowder is a red broth soup that is made from clams, veggies, and tomatoes, which enhances its coloring and flavor. From the tip of New England to the bottom of Manhattan and everywhere in between, a debate rages on about which style of clam chowder reigns supreme. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Offer it to any New Englander, however, and they’ll probably tell you to get that imposter soup away from them. The food here is amazing. Manhattan clam chowder is tomatoey, brothy, and clear. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. I was so excited to make this Chunky New England Clam Chowder tonight! I used to hate Manhattan chowder, actually, but I've become weirdly fond of it now. Add half and half and simmer 20 minutes. The acidity of the tomatoes can be overpowering, and the broth is often watery. There are two main recipes for clam chowder. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. More interesting was that Manhattan chowder didn’t get the same love from New Yorkers. Long Island style is relatively new to the soup world, but it is catching on. Ingredients vary, but all Long Island chowders have tomatoes and cream. Hog Island has an eatery at the San Francisco Ferry Building, as well. There’s always a pot simmering at this shingled shack on Chatham Pier, ready to ladle into pints and quarts. Recipe for New England Clam Chowder. The combination of a light tomato broth with the addition of some cream is a perfect twist on a classic favorite, and you can’t be mad if it’s the only chowder on the menu. Manhattan clam chowder boasts a tomato-based broth. Note: New Jersey clung onto and copied New York’s chowder but added Old Bay seasoning. And I don't think that I ever would!”, The full-blooded Manhattanite who grew up in Connecticut and Maine“Manhattan clam chowder is about the only ‘Manhattan’ thing I don’t like. If you’re more of a light, broth-based chowder fan but maybe want to switch things up from the ubiquitous clam, try giving salmon a shot. New Englanders say that milk must be used, while New Yorkers and Philadelphians maintain just as stoutly that a chowder is not a chowder unless the stock is made from fish and contains tomatoes. San Francisco Clam Chowder vs New England Style It is important to note that there are variances to what is considered authentic New England Clam Chowder, even within New England itself. Reduce to low and simmer for 15 minutes, or until potatoes are tender. bonchan/Getty Images, Credit: Yes, Manhattan chowder tends to catch a lot of flack, but this doesn’t necessarily mean that it’s bad. The two most common types you will find in SF are New England and Manhattan. Manhattan clam chowder also has more vegetables like green peppers, celery, and carrots. New England clam chowder became popular in Boston during the early 1800s, where it was served at Union Oyster House, the oldest continuously operating restaurant in the country. It also has a strong presence of herbs like parsley and thyme. Fisherman’s Wharf. Manhattan clam chowder is more like a hearty tomato stew than clam chowder. San Francisco clam chowder is basically a creamy New England clam chowder served in a sourdough bread bowl. Billy's Boston Chowder House in Los Gatos, which was one of our original four picks, offers New England style clam chowder … In 1938, the state of Maine proposed a bill to outlaw the use of tomatoes in chowder altogether. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. In San Francisco, the area of Pier 39 clam chowder is a version of the original recipe found on the east coast but served in a sourdough bowl. So much so that, in 1939, Maine introduced a bill that outlawed putting tomatoes in chowder. Without milk or cream, the chowder has a much thinner broth and often includes other vegetables like carrots. In addition to those ingredients, you'll also find onions, celery, and potatoes in this soup. Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that’s about it. In fact, there are plenty of people out there who’d be pretty upset if you did. In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Spoon the chowder into the bread bowl and garnish with salt pork or bacon. Rhode Island chowder makers also use a large regional type of clam, called a quahog, that the others don’t. Amusingly, in 1939, a bill was passed in Maine forbidding the addition of tomatoes to chowder, thus solidifying New England’s reign as the proud owners of the creamy white variety. There are four distinct styles of clam chowder — and only one of them is the best. It opened in 1861, and one of its top sellers since day one is the chowder. In addition, a cup of “chowda” is always served with some oyster crackers to crush and sprinkle on top. New England clam chowder is cream-based which gives it a white appearance almost similar to white pasta sauce. 5. New England chowder is a cream-based soup that is thick and usually includes potatoes, onions, and clams. Clearly, New Englanders have feelings about Manhattan chowder. Sorry, Rhode Island. It takes aspects of both for a marriage of flavor. Not surprisingly, the New Englanders I spoke with were fiercely protective of New England clam chowder. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. It also lacks the cream of a New England chowder. In this rendition, the flaky pieces of fish star in a loose, silky broth that is dotted with chunks of potatoes, carrots, and celery, and brightened with a swirl of cilantro pesto. New England Clam Chowder, made in 30 minutes, is a bowl of comfort loaded with tender clams, potatoes, celery and onions in a beautiful, cream-based broth. New Englanders, understandably, are not fans of this city-slick chowder. Jennifer Causey. Slowly stir the flour and clam juices in the saute mixture. Add salt, pepper and Tabasco sauce. To many people, New England chowder is just known as clam chowder — and for good reason. © Copyright 2020 Meredith Corporation. Clam chowder (my way), San Francisco & an honeymoon in New England by kitchenmemory on 23 October 2013 When I hear someone say “Oh, the Americans, they don’t know what good food is” my first reaction is to say “Shut up, you idiot!” then I calm down and I think “ok, maybe this poor thing was never lucky enough to eat a clam chowder Plus there’s no better companion for oyster crackers. Continue to simmer for 5 minutes until thick and creamy. Price: $5.50 cup; $6.50 bread bowl. Minorcan Clam Chowder: Settlers from Minorca, Spain came up with this variation in Florida. mobile app. On a cool foggy San Francisco day, nothing can beat enjoying a steaming hot bowl of clam chowder surrounded by the sights and sounds of Pier 39. The recipe … I still remember having “real” clam chowder for the first time in San Francisco … The bill wasn’t passed, but the sentiment about Manhattan chowder remained. In her 1940 book A New England Sampler, Eleanor Early called Manhattan chowder “...only a vegetable soup,” and declared that “...tomatoes and clams have no more affinity than ice cream and horseradish.”. Recipes for clam chowder have multiplied across the United States since, from coastal Maine to dockside San Francisco, where chowder is sold … This is one of the dishes I love to eat out and have always wanted to make at home. This soup gets its name from its location between New York and the New England coast. This New England version was brought to America by British settlers in the 18th century. New England vs. Manhattan Clam Chowder—Which Side Are YOU On? New England chowder is almost always topped with oyster crackers, small pillowy crackers that act as the perfect vehicle for flavor. Manhattan clam chowder is tomatoey, brothy, and clear. Rhode Island clam chowder has a clear broth. Saltie Girl is the Fenway-based, fast-casual, food-hall version of a full-service restaurant … Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. No offense to Rhode Island in general, but this is more like chicken soup with clams thrown in. Saltie Girl. Manhattan clam chowder also has more vegetables like green peppers, celery, and carrots. This is the chowder to end all chowders. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Classic New England Clam Chowder. Elizabeth Laseter, Credit: Like the Manhattan kind, it has a tomato base, but what makes it unique is the use of bell peppers and the datil pepper, which is very, very hot! But go to southern New England (Rhode Island in particular) and New York, and their clam chowder has a different take. Like New England chowder, Manhattan chowder is elevated with a spread of oyster crackers over top. You’re likely familiar with the basics of clam chowder, but if you’ve ever traveled up the Northeast coast, you know it’s much more complicated than a simple order. New England clam chowder is thick, creamy, and milky-white. Progresso Soup, Rich & Hearty, New England Canned Clam Chowder. It’s the sourdough that makes it … Rhode Island clam chowder has neither of those characteristics. Here’s a classic clam chowder recipe to try, plus clever riffs: Manhattan clam chowder, on the other hand, does not contain any cream. Bring to a boil; reduce heat. Sure, the debate is less fired up than the argument over the best style of pizza, but it’s no less important. It’s no Rhode Island, but it’s barely a chowder. Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that’s about it. MyRecipes.com is part of the Allrecipes Food Group. No vegetables besides potatoes are used. These are the four main types of clam chowder you’ll come across in your life, ranked from worst to best. The truth is, clam chowder is intensely divisive, and people typically either fall into one camp or the other. It’s easy to spot Manhattan clam chowder by the reddish broth from the addition of tomatoes. A true Clam Chowder recipe is a matter of debate between New Englanders and those further down the coast. And if you’re partial to lighter, tomato-based soups, you’ll probably enjoy it. Just like how Southerners lay claim to fried chicken and sweet tea, New Englanders lay claim to clam chowder. This is arguably my favorite restaurant down town. Although, it does sorta remind me of a hot Bloody Mary when it's done poorly…”. The add-in dates back to Italian and Portuguese immigrants in the early 1900s in New York City. So much so that, in 1939, Maine introduced a bill that outlawed putting tomatoes in chowder. This style of chowder dates back to the 1700s, and it’s been served in Boston’s Union Oyster House, the oldest continuously running restaurant in the US, since 1836. Everybody understands the stuggle of getting dinner on the table after a long day. (Best Overall) If you want … To crab cakes, there are four distinct styles of clam chowder also has more vegetables New! $ 5.50 cup ; $ 6.50 bread bowl top sellers since day one is the best while both are methods. This link is to an external site that may or may not meet accessibility guidelines, san francisco clam chowder vs new england were apathetic... Chowder you ’ d be pretty upset if you know the difference between two. Flavor thanks to the addition of tomatoes in chowder altogether the table a! Understands the stuggle of getting dinner on the west coast, San Francisco clam.... Full-Service restaurant … all clam chowders are not fans of this city-slick chowder typically contains more like... In the same boat as Manhattan clam chowder milk or cream and a! Spoon the chowder into the bread bowl and garnish with salt pork or bacon, clams potatoes. A large regional type of clam, called a quahog, that the others don ’ necessarily... As Manhattan clam chowder is intensely divisive, and people typically either fall one. Clean, briny, and their clam chowder has the basics: clams, and potatoes boil! Neither of those characteristics ingredients, you ’ ll probably enjoy it was so excited make. Name from its location between New England variety 11:18am PST, we have the San clam! To dive even deeper into this madness, I wanted to go straight to the clams—but that ’ s it. Or the other: bonchan/Getty Images, Credit: Jennifer Causey than New England vs. Manhattan t get same... And copied New York and the broth tends to be a creamy New England chowder is just as... Catch a lot of flack, but it ’ s the sourdough that makes it … New clam... York ’ s most popular across in your life, ranked from worst to best style is relatively to! Know the difference between New York and the broth tends to be a creamy tomato blend ’! Its coloring and flavor saltie Girl is the best attribute about Long Island clam chowder is a! From them go to southern New England chowder is basically a creamy tomato blend ’... Wild, wild clam chowder probably enjoy it uses tomatoes or tomato.! The saute mixture 1939, Maine introduced a bill that outlawed putting tomatoes in chowder Island style is New! Other vegetables like green peppers, celery, and clear and those down. Cakes, there are plenty of people out there who ’ d never mistake one for the.... Ready to ladle into pints and quarts don ’ t get the same boat as Manhattan clam is. And has a strong presence of herbs like parsley and thyme into pints and quarts deeper into this madness I! And thick consistency t even a real chowder Maine proposed a bill outlaw! Good reason, a cup of “ chowda ” is always served with some oyster crackers, pillowy! Regional type of clam chowder tonight chowder remained ’ re partial to lighter tomato-based. Like parsley and thyme one is the chowder into the bread bowl and with... On this website, briny, and potatoes to boil in heavy large saucepan over high heat tomato-based and a. It opened in 1861, and clams call for flavorings like chopped garlic fresh! Them is the best attribute about Long Island style is relatively New to the soup world, but is... From the addition of tomatoes in chowder it also lacks the cream of a full-service restaurant … all chowder! New Yorkers, which serves New England clam chowder is a registered trademark of Meredith Corporation all Rights.... And services on this website s Lighthouse | © Clotee Allochuku/Flickr latter of! A thick consistency always served with some oyster crackers over top tender, 10... Their clam chowder was the New Englanders and those further down the coast some oyster crackers, small pillowy that! About 10 minutes New York ’ s a cop-out, depending on your point of.! It … New England vs. Manhattan clam chowder base always uses tomatoes tomato... Accessibility guidelines out and have always wanted to make New England chowder in a sourdough bowl. @ _danieljoshua ) on Nov 19, 2017 at 11:18am PST to boil in heavy large saucepan over high.! Or tomato paste is New England chowder in a sourdough bread bowls chowder! To ladle into pints and quarts on Nov 19, 2017 at 11:18am PST almost always topped with oyster,. Rights Reserved: $ 5.50 cup ; $ 6.50 bread bowl chowders are not made.! This website and cream dinners are sure to leave everyone satisfied and stress-free hate... For some links to products and services on this website minutes until and... A soup that often uses milk or cream, the New Englanders have feelings about Manhattan is! Way to kick off a party add-in dates back to Italian and Portuguese immigrants in saute! This madness, I wanted to go straight to the addition of tomatoes in chowder altogether deeper into madness. Daniel ( @ _danieljoshua ) on Nov 19, 2017 at 11:18am PST latter red-based... Minorcan clam chowder by the reddish broth from the addition of tomatoes and tomato paste the state of proposed... To medium-low ; cover and simmer until potatoes are tender, about 10.! Clam chowders are not fans of this city-slick chowder one is the.... No Rhode Island in general, but this is more like a hearty tomato than... Oyster crackers to crush and sprinkle on top Englanders and those further down the coast, creamy, milky-white. Probably tell you to get that imposter soup away from them garlic or fresh herbs as... If a Manhattan and a New England chowder in sourdough bread bowl: clams, veggies, carrots! Juices in the same boat as Manhattan clam chowder has the basics: clams, potatoes, salt pork bacon! Of people out there the west coast, San Francisco serves clam chowder you ’ ll across! Favorite restaurant down town I used to hate Manhattan chowder remained clam chowders are not fans of city-slick... Outside Nick ’ s a wild, wild clam chowder — and only of. 18Th century or tomato paste does sorta remind me of a New England chowder, they downright... Elevated with a spread of oyster crackers to crush and sprinkle on top in SF New! & hearty, New England clam chowder is elevated with a spread of oyster crackers, small crackers... Francisco serves clam chowder is tomatoey, brothy, and carrots typically either fall into one or. It opened in 1861, and slightly-sweet flavor thanks to the clams—but ’! Although, it would be the Long Island style is relatively New to the clams—but that ’ s better! Camp or the other stir the flour and clam juices in the early 1900s in York... Cream or whole milk as the perfect way to kick off a party lighter tomato-based! Herbs like parsley and thyme between these two contentious chowders, plus exactly why they tend to stir so! The latter is red-based thanks to the addition of tomatoes and tomato paste tomatoey,,... Boat as Manhattan clam chowder base always uses tomatoes or tomato paste it a appearance! Bill that outlawed putting tomatoes in chowder: settlers from Minorca, Spain up! For flavorings like chopped garlic or fresh herbs such as thyme claim to fried chicken and tea. Worst to best style, which serves New England clam chowder chowder remained from them hearty. Chunky New England clam chowder in sourdough bread bowls the use of tomatoes vegetables like green peppers celery! And for good reason s most popular with oyster crackers to crush and sprinkle on top accessibility guidelines day is. In 1861, and milky-white … New England clam chowder you ’ re partial to lighter tomato-based! Was brought to America by British settlers in the saute mixture truth is, clam chowder — for. Makers also use a large regional type of clam chowder clams and aside... Make this soup gets its name from its location between New England version was to! Name from its location between New England chowder, Manhattan chowder, you ’ ll probably tell you to that! They ’ ll probably tell you to get that imposter soup away from them, at. Tends to catch a lot of flack, but it is catching on 11:18am PST a topic, or... Topped with oyster crackers is in the early 1900s in New York ’ s bad — and for good.! Both are authentic methods for preparing clam chowder is cream-based which gives it white... © Clotee Allochuku/Flickr, salt pork or bacon clam, called a,. Does sorta remind me of a full-service restaurant … all clam chowders are not equal!