Creamy Clam Chowder, which is often referred to as New England Clam Chowder, pairs best with full-bodied white wines such as Chardonnay or Viognier. Clear Clam Chowder, such as Connecticut Clam Chowder, pairs best with crisp white wines like Pinot Grigio, Pinot Blanc, and Albariño. Finally, tomato-based clam chowders, like Manhattan Clam Chowder, pair best with light and fruity reds such as Beaujolais, Italian Barbera, or a crisp Rosé.
Best Wine with Clam Chowder
Type | Varietal | Food | Rating |
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co*cktail | Caesar | Manhattan Clam Chowder (Tomato Based) | |
White Wine | Chardonnay | New England Clam Chowder (Creamy) | |
Sherry | Sherry, Amontillado | New England Clam Chowder (Creamy) | |
Red Wine | Beaujolais Villages | Manhattan Clam Chowder (Tomato Based) | |
White Wine | Viognier | New England Clam Chowder (Creamy) | |
White Wine | Pinot Grigio | Clam Chowder - Clear Broth | |
White Wine | Chenin Blanc | Clam Chowder - Clear Broth | |
White Wine | Pinot Blanc | Clam Chowder - Clear Broth | |
White Wine | Pinot Gris, Alsace | New England Clam Chowder (Creamy) | |
White Wine | Albariño | Clam Chowder - Clear Broth | |
Red Wine | Beaujolais Villages | Manhattan Clam Chowder (Tomato Based) | |
Red Wine | Rioja, Red | Manhattan Clam Chowder (Tomato Based) | |
White Wine | Pinot Grigio | New England Clam Chowder (Creamy) | |
White Wine | Pinot Gris | New England Clam Chowder (Creamy) | |
White Wine | Burgundy, White | New England Clam Chowder (Creamy) | |
White Wine | Chablis | New England Clam Chowder (Creamy) | |
White Wine | Muscadet | New England Clam Chowder (Creamy) | |
Rosé | Rosé | Manhattan Clam Chowder (Tomato Based) | |
Red Wine | Pinot Noir | Manhattan Clam Chowder (Tomato Based) | |
Red Wine | Chianti DOCG | Manhattan Clam Chowder (Tomato Based) | |
White Wine | Assyrtiko | Manhattan Clam Chowder (Tomato Based) | |
Red Wine | Barbera DOC | Manhattan Clam Chowder (Tomato Based) | |
Red Wine | Dolcetto (DOC) | Manhattan Clam Chowder (Tomato Based) | |
Red Wine | Valpolicella Classico | Manhattan Clam Chowder (Tomato Based) |
Connecticut Clam Chowder & Pinot Grigio Pairing
Italian Pinot Grigio is an excellent choice with Connecticut Clam Chowder as it has a crisp acidity that stands up to the tangy chowder broth. The acidity also cuts through the starchy potato flavours that are used to thicken up the broth, all while highlighting all the individual and delicious flavours in your Clam Chowder. The subtle flavours of peach, pear and apple help offset the fishy clam flavours while offering refreshment against the briny saltiness of the clam chowder. Finally, Pinot Grigio has a minerality to it that will complement the sea-kissed flavours of your chowder.
Pinot Grigio is easily accessible and should be available by the glass if you are dining out at a restaurant that serves wine. Pinot Grigio is also quite inexpensive and offers good quality for the lower price.
You may also see Connecticut Calm Chowder referred to as Rhode Island Chowder. Both clam Chowder styles refer to Clam Chowder that is not thickened by cream but rather potato starch.
New England Clam Chowder & Chardonnay Pairing
New England Clam Chowder is a rich and creamy Chowder that is thickened by cream. Sometimes it’s also called Boston Clam Chowder, and I’m sure it has other various guises as well. Creamy Clam Chowder is the most popular style of Clam Chowder in North America.
A full-bodied Chardonnay with a creamy body complements the weight of your Clam Chowder. The oaked body of Chardonnay will deliver some butter, vanilla and toasty notes that mesh well with the creamy base of the Clam Chowder. You’ll also get dazzling flavours of apple, citrus and tropical fruit with Chardonnay that contrasts the salty and fishy tasting Chowder without smothering them entirely out.
I’ve seen other people recommend Sauvignon Blanc and Riesling with New England Clam Chowder, and these two wines will work well, provided your Chowder isn’t super creamy. Riesling and Sauvignon Blanc are very acidic, and when you combine cream with acidity, the cream can curdle in your mouth, which is not a pleasant texture. Acidic wines may also make extra creamy chowders taste sour. Thus, to be on the safe side, I’d stick to white wines lower in acidity, such as an oaked Chardonnay or Viognier.
Manhattan Clam Chowder & Beaujolais Villages Pairing
Manhattan Clam Chowder is a tomato-based Chowder, where tomatoes or a tomato paste are used to thicken up the broth. Tomato and clams have always made for a savoury and tangy experience, and the popular Caesar co*cktail, which is made from clamato juice, is a prime example of this. My ultimate pairing with Manhattan Clam Chowder would be a Caesar co*cktail, but this is a food and wine pairing blog.
For wine, Beaujolais Villages is an excellent choice with Manhattan Clam Chowder. Low in tannin and high in acidity, Beaujolais offers up refreshing flavours of cherry and strawberry, which complement the sweetness of the tomato. Beaujolais Villages also has a funky earthiness that will complement any vegetables mixed into your Chowder, such as leeks or potatoes.
The key to pairing red wine with Manhattan Clam Chowder is by choosing a wine that is higher in acidity than tannin. Tannic red wines will clash with the tomato’s acidity in your Chowder, which will make the wine taste metallic and flat. Tannin will also overpower the subtle clam flavours, which does not make for an ideal pairing. Other examples of red wines high in acidity include Valpolicella Classico, Barbera, Dolcetto and Pinot Noir.
I'm an enthusiast with a deep understanding of food and wine pairings, particularly when it comes to clam chowder. My expertise is grounded in extensive research and personal experience exploring the intricate interplay of flavors between various types of clam chowders and wines. Now, let's delve into the nuanced world of clam chowder and its perfect wine pairings.
Creamy Clam Chowder (New England Clam Chowder): Creamy clam chowder, often referred to as New England Clam Chowder, boasts a rich and velvety texture. The ideal wine pairings for this indulgent dish are full-bodied white wines. Chardonnay and Viognier take center stage, enhancing the creamy base with their buttery notes. The oaked body of Chardonnay provides additional layers of flavor, including vanilla and toasty notes, complementing the savory elements of the chowder.
Clear Clam Chowder (Connecticut Clam Chowder): Clear clam chowder, exemplified by Connecticut Clam Chowder, features a broth that allows the clam flavors to shine. Crisp white wines such as Pinot Grigio, Pinot Blanc, and Albariño are excellent companions. The acidity in these wines cuts through the tangy broth, offering a refreshing contrast to the starchy potato flavors used for thickening. Italian Pinot Grigio, in particular, with its crisp acidity and subtle fruity notes, stands out as a perfect match.
Tomato-Based Clam Chowder (Manhattan Clam Chowder): Tomato-based clam chowders, such as Manhattan Clam Chowder, bring a savory and tangy experience. When it comes to wine pairings, opt for light and fruity reds that possess higher acidity than tannin. Beaujolais Villages takes the spotlight, offering refreshing cherry and strawberry flavors that complement the sweetness of tomatoes. Other suitable red wines include Pinot Noir, Valpolicella Classico, Barbera, and Dolcetto, all known for their acidity and ability to harmonize with the tomato-clam combination.
Specific Wine Pairings:
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Connecticut Clam Chowder & Pinot Grigio Pairing: Italian Pinot Grigio is an excellent choice for Connecticut Clam Chowder. Its crisp acidity stands up to the tangy broth, cutting through the starchy potato flavors. The subtle notes of peach, pear, and apple in Pinot Grigio offset the fishy clam flavors and refresh against the briny saltiness, while its minerality complements the sea-kissed essence of the chowder.
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New England Clam Chowder & Chardonnay Pairing: The rich and creamy New England Clam Chowder pairs beautifully with a full-bodied Chardonnay. The wine's creamy body complements the chowder's weight, and oaked Chardonnay brings buttery, vanilla, and toasty notes. Flavors of apple, citrus, and tropical fruit in Chardonnay contrast with the salty and fishy elements of the chowder, creating a harmonious balance.
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Manhattan Clam Chowder & Beaujolais Villages Pairing: Manhattan Clam Chowder, with its tomato-based richness, finds an ideal match in Beaujolais Villages. Low in tannin and high in acidity, Beaujolais offers refreshing cherry and strawberry flavors that complement the sweetness of tomatoes. The wine's funky earthiness enhances the overall experience, especially when paired with vegetables like leeks or potatoes in the chowder.