Long Island Clam Chowder

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Quick Bite

Long Island clam chowder splits the difference between New England and Manhattan styles, blending clams, potatoes, vegetables, and a tomato-kissed broth that can be creamy, brothy, or somewhere in between. It is coastal, flexible, and very Long Island about not choosing sides.

History

Long Island sits between two famous clam chowder identities. To the north and east, New England clam chowder is creamy and white. To the city side, Manhattan clam chowder is tomato-based and red. Long Island clam chowder developed as a local in-between style, often mixing cream and tomato or taking inspiration from both.

The dish makes sense geographically. Long Island has a deep shellfishing tradition, and clams have long been central to local cooking, from raw bars and clam bakes to chowders, clam pies, and stuffed clams.

Depending on the cook, Long Island clam chowder may lean more creamy, more tomato-forward, or more brothy. Some versions are literally a blend of New England and Manhattan chowders, while others use tomatoes and dairy more subtly.

A good Long Island chowder should taste like clams first. The potatoes and vegetables should support the broth, not bury it, and the tomato should add brightness without turning the whole bowl into vegetable soup.

Fun Facts

• Long Island clam chowder is often described as a blend of New England and Manhattan styles.
• It can be creamy, tomato-based, or both.
• The best versions depend on good clam broth, not just cream or tomato.

Where to Try

Peter’s Clam Bar Island Park, New York
A longtime Long Island seafood restaurant serving clams, lobster rolls, fried seafood, and other coastal staples.

Bigelow’s New England Fried Clams Rockville Centre, New York
A classic Long Island seafood stop with chowder, clams, and old-school fried seafood energy.

Jordan Lobster Farms Island Park, New York
A Long Island seafood market and restaurant setting where clam chowder fits naturally alongside lobster, clams, and casual seafood plates.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Long Island Clam Chowder Serves: 6 Prep: 15 minutes Cook: 30 minutes Difficulty: Easy Style: Long Island / Coastal Chowder

Ingredients

• 4 slices bacon, chopped
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 tablespoons flour
• 3 cups clam juice
• 2 cups diced potatoes
• 1 cup crushed tomatoes
• 2 cups chopped clams, fresh or canned
• 1 cup half-and-half or whole milk
• 1 bay leaf
• 1 teaspoon thyme
• Salt and black pepper, to taste
• Oyster crackers, for serving

Instructions

1. Cook the bacon: Cook the bacon in a soup pot until the fat renders.
2. Soften the vegetables: Add onion, celery, and carrots. Cook until softened.
3. Add flour: Stir in flour and cook for 1 minute.
4. Add clam juice: Slowly add clam juice while stirring.
5. Simmer the base: Add potatoes, crushed tomatoes, bay leaf, and thyme.
6. Cook the potatoes: Simmer until the potatoes are tender.
7. Add clams and dairy: Add chopped clams and half-and-half.
8. Warm gently: Warm gently without boiling.
9. Season: Season with salt and black pepper.
10. Serve: Serve with oyster crackers.

Traditional note: To make it more traditional, let the chowder sit between New England and Manhattan styles. Use clam broth, potatoes, tomato, and a little dairy for a Long Island-style compromise that tastes better than compromise usually does.

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