With access to abundant fresh seafood, the coasts that touch the Atlantic Ocean know a thing or two about making a mean seafood chowder. But classic New England clam chowder is nothing like Florida’s Minorcan chowder, which is nothing like Scotland’s Haddie Chowder, which is nothing like Norwegian cod chowder. They’re all worth trying, so if you’re not looking to sail around the Atlantic, take our chowder tour right from your home kitchen. No lifejacket required.
The New England classic: briny with clam liquor, smoky with bacon, more clam than potato, and a slurp of cream for good measure.
Fresh sweet summer corn and lobster are on display in this creamy New England chowder, subtly spiced with cayenne and black pepper.
Not all New England chowder comes with clams.
The briny, classic Manhattan-style chowder is made with two types of clams and plenty of tomato. Perfect for adding a briny helping to browned butter in lobster rolls.
Get the recipe for Manhattan Clam Chowder »
Skip the cream for a zesty tomato broth.
Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor.
This smoked whiting and scallop chowder is as creamy as it gets.
Don’t call it Manhattan clam chowder. This tomato-based soup is Minorcan, and gets a kick of heat from chiles.
For those who like a little less cream and a little more spice.
The Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island is known for their seafood-laden chowder.
Get the recipe for Water-Prince Corner Shop Chowder »
With six types of seafood, this Acadian version is for the fish lover.
This Scottish-style chowder adds smoked haddock and a splash of sherry for a rich flavor and smoky bite.
For those who like their fish smoked.
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
The chowder that’s half cod, half vegetable.