Think of New England, a northeastern region of the United States comprising the states of Maine, Vermont, New Hampshire, Massachusetts, Connecticut, and Rhode Island, and images that flash by the inward eye are those from the sandy beaches of Cape Cod to college towns of the Pioneer Valley to the woodsy hills of the Berkshires; More than often your mouth waters thinking of the iconic food from the region – Boston baked beans, blueberry muffins, cape cod chips, fluffernutters (peanut butter sandwich), scallops, lobster rolls, grapefruit custard, and clam chowder to name a few. Let’s pause at clam chowder and celebrate this rich and creamy soup, bursting with the flavors and textures of shellfish, bacon, and potatoes, served with crusty bread for a starter. In the kitchens of New England, clam chowder is a very serious business, so serious, that they refrain from using tomatoes from its mix to differentiate it from the Manhattan chowder – a New Yorker fad (made with clams, pork, herbs, tomatoes, and other vegetables) So from Massachusetts to Maine, chowder is made with cream. The clam chowder is a favorite all year long, but if you are planning to visit New England during summer, you could try a range of soup varieties at Newport Rhode Island’s Great Chowder Cook-Off, held every June.
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