Clam chowder in the context of "Clam"

⭐ In the context of clams, what characteristic primarily differentiates them in a culinary sense from oysters and mussels?

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⭐ Core Definition: Clam chowder

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.

Clam chowder originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most popular are New England or "white" clam chowder, which is made with milk or cream; Manhattan or "red" clam chowder, which includes tomatoes; and Rhode Island or "clear" clam chowder, which omits both.

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👉 Clam chowder in the context of Clam

Clam is a common name for several species of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America.

Clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

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Clam chowder in the context of Chowder

Chowder is a type of thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish.

Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

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Clam chowder in the context of Oyster cracker

Oyster crackers are small, salted crackers, typically rounds about 15 millimetres (5⁄8 inch) in diameter, although a slightly smaller hexagonal variety is also common. Oyster crackers are often served with oyster stew and clam chowder and have a flavor similar to saltine crackers.

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LINKED FROM (PARENTS)
← Clam ← Chowder ← Oyster cracker ← Clams
LINKS TO (CHILDREN)
Chowder → American cuisine → Clam → Saltine crackers → Oyster cracker →