Here in Maryland, we have entered soup season. That begs the question: what flavor do you prefer? Others prefer their soups to be creamier and laden with noodles, dumplings, or vegetables, for example. However, on the other hand, other people choose the combination of meaty clams with potatoes, cream, and other seasonings, which makes clam chowder a popular soup option at many seafood restaurants.
Warm up this winter with a bowl of clam chowder soup!
New England Style Clam Chowder
The New England region, specifically Boston, is responsible for the most well-known version of clam chowder. Either whole milk, whipping cream, or heavy cream is used to make the broth. Only onions and potatoes count as vegetables. However, oyster crackers are often used as a condiment.
Rhode Island Clam Chowder
South County Style is another name for clam chowder made in the Rhode Island style. The most popular clam is the quahog, and the soup is usually relatively straightforward because it contains no milk or cream.
Modern Manhattan Clam Chowder
Alternatively, you might try clam chowder made in the New York City manner. The soup is thinner and redder because of the tomato concentrate. Garlic, carrots, and celery are just a few veggies and flavors that go into making this soup. This chowder is originally from somewhere other than New York City, despite its name. It was created in New England by people who had a negative view of New York and intended it as a slur against “real” clam chowder.
Long Island Clam Chowder
There’s also the “Long Island” way of doing things. This pink version contains elements of New England and Manhattan chowder. Long Island, which lies exactly halfway between New York and New England, is where the city acquired its moniker. This soup’s standout feature is that it tastes like cream of tomato but is loaded with vegetables.
COSTAS INN IS YOUR SEAFOOD DESTINATION FOR THE BEST CRABS IN BALTIMORE!
Costas Inn has been an area icon, slinging the best crabs in Baltimore since 1971. So here’s to 50 years, and cheers to 50 more!
You may recognize our restaurant recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today and #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! Of course, you can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!