What is the name of the creamy soup made from clams and potatoes, popular in the New England region?

What is the name of the creamy soup made from clams and potatoes, popular in the New England region? The answer is New England clam chowder.

New England clam chowder is a milk- or cream-based soup traditionally made with clams, diced potatoes, onions, and often salt pork or bacon. It is associated with the coastal northeastern United States and is frequently served with oyster crackers.

The soup belongs to a broad family of clam chowders that developed in the Northeast. Its pale, creamy broth distinguishes it from Manhattan clam chowder, which uses tomatoes and has a red color. Rhode Island clam chowder is generally clear and contains neither dairy nor tomatoes.

Recipes vary in thickness and seasoning. Flour, a roux, or crushed crackers may help thicken the broth, while clam liquor or bottled clam juice adds briny flavor. The clams may be fresh, steamed, or canned, depending on the recipe and location.

The wording “creamy” is the decisive clue. Corn chowder can also contain potatoes and dairy but replaces clams with corn, while lobster bisque is a smooth, shellfish-based soup with a different ingredient and preparation tradition.