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New England is home to some of the best chowders and bisques in the world. Many of these culinary delights include fresh seafood such as lobster, haddock, and clams. They can be served as a meal by themselves or as a great appetizer on a cold winter day. For a real treat enjoy a warm chowder in a freshly baked breadbowl.



New England clam chowder is the most popular chowder in the northeast, made with milk or cream, clams, potatoes, and often bacon. Clam chowder is served with crackers or occasionally offered in a bread bowl.

Manhattan clam chowder has a clear broth, unlike New England clam chowder. The chowder is tomato based as opposed to milk or cream based.

Lobster bisque is a combination cream and tomato based bisque with a liquor like sherry or cognac used to balance the taste. Lobster bisque is make with small pieces of lobster and has a light red or pinkish color. This bisque is popular at finer seafood restaurants and probably 2nd most popular overall in the chowder/bisque category.

Shrimp and corn chowder is perfect for people who enjoy shrimp over clams. This chowder is very similar to New England clam chowder, but has the ingredients of corn and shrimp instead of clams.

Fish chowder is very similar in taste and texture to New England clam chowder with the exception cod or haddock is usually used in place of clams.

Rhode Island clam chowder is Rhode Island's signature chowder and served more often than the traditional cream based chowders is certain parts of the state. Rhode Island chowder is a clear, broth based chowder and contains many of the same ingredients as other chowders but may also include vegetables such as carrots.