Clam chowder

Clam chowder is a type of chowder or soup created with clams, broth, milk or cream, and often potatoes. It is usually made with chopped clams, diced potatoes, onions, and celery, and seasoned with salt, pepper, and other spices. The dish is often thickened with a roux or flour. Clam chowder is particularly associated with the coastal regions of the United States and Canada, where clams are abundant. There are various regional styles, including New England clam chowder, which is cream-based, and Manhattan clam chowder, which is tomato-based. The Hebrew translation for "clam chowder" is חלבת סרטנים. In French, it is known as chowder aux palourdes, and in Spanish, it is called sopa de almejas. The dish is popular in coastal communities and is often served in bread bowls or with oyster crackers.