You can go to almost any restaurant in America and find clam chowder as a soup option on a menu. However, no other state in the nation has been able to produce a top-tier chowder like the state of Massachusetts has been able to. While the chowder was originally introduced to the masses in the Northeast province of the United States, the quality of the region's clams have also contributed to the soup's success.
What makes clam chowder so special is the subtleness of the dish. A thick creamy base consisting of fish broth and cream provides the sultry texture of the soup while fresh diced clams, salt pork, and potatoes make up the heavier aspects of the dish. Salt, pepper, onions, and some garnish or parsley add some savory color to the New England classic. Other states have their own versions of clam chowder utilizing tomato broth as a base but nothing beats the creamy, white rendition served with a side of oyster crackers.