Photo: Jim MacKay/WBZ NewsRadio
PLYMOUTH Mass. (WBZ NewsRadio) — Tuesday was National Clam Chowder Day celebrating that magical mollusk that people all over the world love to eat, be it fried, steamed, baked, broiled, grilled, even raw.
But Tuesday was a day reserved for enjoying a steaming cup or bowl of clam chowder.
There are countless ways to prepare clam chowder and several styles: Manhattan (tomato-based), Rhode Island, Hatteras, Long Island, Minorcan, etc. It's clear that in this region though, New England-style clam chowder (also known as Boston clam chowder) is king.
It's made simply with cream, potatoes, onions, and of course clams.
Some add salt pork.
Often, it's served with oyster crackers.
But for every clam chowder fan, there are personal preferences.
Ryan from Plymouth makes his clam chowder from scratch.
And while he likes it New England-style, he also wants it prepared a certain way. "Not getting too thick," he said.
When Ryan heads out for his chowder like he did Tuesday, he goes straight to Woods Seafood in Plymouth which has his seal of approval. "This is nice. It's light. Rich. And it's not too heavy," he said as he tucked into a bowl.
Another chowder aficionado shared her enthusiasm for the dish. "I love clam chowder!" she said.
But she also hit on a theme that all clam chowder fans seem to agree on. "I don't ever trust the can," she said.
WBZ News Radio's James MacKay (@JimMacKay OnAir) reports.