New England-style clam chowder

New England-style clam chowder is a traditional cream-based soup originating from the New England region in the northeastern United States. This soup is characterized by its smooth and creamy texture and an intense seafood flavor thanks to the use of fresh clams and concentrated broth. It is a classic preparation that combines clams, cream, potatoes, onions, and sometimes bacon, achieving a perfect balance between creamy and salty.

Its origin dates back to the colonial era in New England, where sailors and fishermen used local clams to create warm and comforting dishes, ideal for the region's cold climate. Today, it is a popular recipe that has spread internationally, especially in American and Canadian cuisine.

Regarding its properties, clam chowder is a good source of protein from seafood, in addition to providing minerals such as iron and calcium. However, due to its cream and bacon content, it is a preparation with a moderate to high caloric intake, so it is usually consumed as a main dish or appetizer on special occasions.

In the Latin American context, this soup may have different names or synonyms that vary by region, although it is commonly found simply as creamy clam soup or clam cream. In some countries, the term clam chowder is used in its original English form due to the recipe's popularity.