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.
Start with the New England classic
Clam “chowda.”
One with lobster and corn
Not all New England chowder comes with clams.
The big city chowder
Manhattan Clam Chowder
Skip the cream for a zesty tomato broth.
A New Jersey twist on Scottish cullen skink
This smoked whiting and scallop chowder is as creamy as it gets.
Drop down to Florida
Minorcan Clam Chowder
For those who like a little less cream and a little more spice.
Go north of the border
Water-Prince Corner Shop Chowder
With six types of seafood, this Acadian version is for the fish lover.
Jump over to Scotland
Finnan Haddie Chowder
For those who like their fish smoked.
End in Norway
Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)
The chowder that’s half cod, half vegetable.