National Clam Chowder Day

The story

Clam chowder has been a favorite since the 1700s, originally a simple, water-based fish soup with onions, potatoes, and carrots. It was popular in coastal communities like Nova Scotia, France, and Britain, often thickened with crackers or croutons. By the 1800s, it became especially famous in the Boston area.

In 1836, clam chowder evolved into a creamy white soup, thanks to dairy-rich regions like New England. It became a sailor's staple, with Maine even passing a law in 1939 to prohibit tomatoes in clam chowder!

Today, clam chowder is beloved in restaurants across the U.S., with canned versions from brands like Campbell’s and Progresso. People celebrate National Clam Chowder Day by indulging in this rich dish, whether dining out or cooking at home.

There are several regional variations, each with its own twist. New England clam chowder is a creamy soup made with milk or cream, potatoes, and bacon. Manhattan clam chowder, a tomato-based version, is thinner and spicier. Rhode Island clam chowder features a clear broth made from clam juice. Other versions include New Jersey clam chowder, Minorcan clam chowder, and even Cabo clam chowder, a spicy variation from Baja California.