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.
Soup containing clams and broth or milk
Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.