The history of New England clam chowder dates back to the 18th century. It was introduced to the area by French or British settlers. This dish was commonly served in restaurants on Fridays when American Catholics traditionally abstained from eating meat.

Boston Spice couldn’t let New England Clam Chowder escape our "War On Flavorless Food." So we charged into battle to make our "Revolutionary Clam Chowdah" spice blend with the bold flavors of marjoram, oregano, sage, dill, tarragon, thyme, and rosemary. Follow our recipe to make the best “New England Chowdah” this side of the Atlantic Ocean. It is “wicked easy to make” when you use our spice blend.

This soup will keep you yelling “HUZZAH!” all the way to the table.

* Click here to see our Boston Spice's Revolutionary Clam Chowdah recipe

Joseph C. Lincoln (1870-1944), author of 47 books and plays about Cape Cod wrote about New England clam chowder:

A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for–or on–clam chowder; part of it at least, I am sure it was.  It is as American as the Stars and Stripes, as patriotic as the National Anthem. It is ‘Yankee Doodle in a kettle.’

There are several types of clam chowder out there:

• New England clam chowder: is a milk or cream based chowder commonly made potatoes, onions, and claims
• New Jersey clam chowder: is made with clams, onion, bacon, diced potatoes, pepper, celery powder, parsley, paprika or Old Bay seasoning, asparagus, light cream, and sliced tomatoes.
• Rhode Island Clam Chowder: has a tomato broth base and potatoes, but unlike Manhattan red chowder, Rhode Island clam chowder has no chunks of tomato and does not contain other vegetables.
• Minorcan clam chowder: has a tomato broth base, with a "secret ingredient", Spanish datil pepper, a very hot pepper that is similar to the habanero pepper.
• Manhattan clam chowder: has red broth, which is tomato-based
• Long Island clam chowder: is a variant that is part New England-style and part Manhattan-style, making it a creamy tomato clam chowder.
• Hatteras clam chowder: this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, and occasionally with chopped green onions or even hot pepper sauce.

• Delaware Clam Chowder: consists of pre-fried cubed salt pork, salt water, potatoes, diced onions, quahog clams, butter, salt, and pepper.

   

Ingredients: rosemary, thyme, basil, oregano, parsley, dill, tarragon, marjoram, sage

Allergen Notice:
Packaged on equipment that also works with peanuts, tree nuts, soy, and wheat. Our facilities store packaged tree nuts, soy, and dairy items in common areas.

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