NEW BEDFORD — New England Clam Chowder is a beloved dish in the New England region, known for its creamy broth, chunks of tender clams, and a hint of salty bacon. New Bedford is no stranger to this classic dish.
Many local restaurants feature a version of the chowder, making it a tough competition for the title of the best New England Clam Chowder in town. In fact, there is a yearly Blount Fine Foods New Bedford Seaport Chowder Festival held at Pier 3 Fisherman’s Wharf.
That’s why we’re asking people to vote on their favorite spot to purchase chowder in New Bedford.
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The history of New England clam chowder
New England clam chowder has a long history dating back to the early development of the New England colonies in the 1700s, according to AllBig.com. The exact origins of clam chowder are highly debated, with different regions claiming to have created the dish.
Some historians believe that the soup was first introduced by French and British fishermen who settled in the eastern coast of North America in the 1700s. These sailors were known to make a chunky soup with clams, salt pork, and hardtack (a type of biscuit) that they could easily preserve and eat on long sea voyages.
The clam chowder at Destination Soups
Others credit the Native Americans for the creation of clam chowder, as they were known to harvest and cook clams in the Northeast region long before the arrival of European settlers. Some believe that they may have introduced the use of milk or cream, which gives New England clam chowder its rich and creamy texture.
The term “chowder” itself comes from the French word “chaudiere,” a large cauldron in which the soup was traditionally cooked. The word evolved into “chowder” as it was Anglicized by the early American settlers.
Over time, New England clam chowder became a popular dish among the colonists, especially in the coastal regions of Massachusetts, Rhode Island, and Maine. As more and more immigrants came to America, they brought their own variations of clam chowder, resulting in different regional versions such as Manhattan clam chowder (tomato-based) and Rhode Island clam chowder (broth-based).
So, what restaurant do you like to go to when you want some clam chowder. Vote below!
Standard-Times staff writer Seth Chitwood can be reached at schitwood@s-t.com. Follow him on twitter:@ChitwoodReports. Support local journalism by purchasing a digital or print subscription to The Standard-Times today.
This article originally appeared on Standard-Times: Poll: Pick the best New England clam chowder in Greater New Bedford