It’s not just any soup that’s on — it’s chowder.
One of New England’s first and still-signature dishes — chowder — actually comes from the French word chaudiere, or cauldron (or boiler). French immigrants used chaudieres to cook fish stews, according to the New York Times’ Sam Sifton. In Plymouth, pilot bread, a shelf-stable cracker popular for long voyages, from British ships was used to thicken stew, combining it with salt, pork, biscuits, fish and potatoes. The recipe, New England clam chowder, has since become as American as apple pie.
Other seafood chowders exist, too, Rhode Island and Pacific Northwest. But on menus across Long Island, you’re likely to find Manhattan, New England and sometimes both. These recipes are also steeped in tradition.
Mike Soleau, co-owner and head chef at Captain Jack’s on the Coast in Southampton uses the same recipe his father taught him at Sunwater’s Grill on Dune Road (now Sunday’s). His father’s secret, which is now his?
“A lot of thyme,” Soleau says. “I hope I’m not giving away too many trade secrets here, but what we do is make what is called ‘thyme tea.’ We take our clam stock that we’re going to add to the soup, get it hot and then I pour that over about four ounces of fresh thyme.”
It sits and steeps for 20 minutes before going into the soup, giving Captain Jack’s on the Coast a distinctly New England Chowder taste, albeit from Long Island. Soleau’s version won top honors at the 2026 HarborFest Clam Chowder Competition, its second win in three years.
With Manhattan 100 miles west, that borough’s influence on the storied soup resonates here, too. The clearer, thinner, tomato-based soup sits alongside the New England on the menu at Jerry and the Mermaid in Riverhead. Jerry Dicecco, the chef and owner, prioritizes freshness and well-cut veggies, which once earned him a bad review.
“[Someone] said, ‘There’s no way you make your own soups. The vegetables were cut too perfectly,’” Dicecco laughs
But it’s an attention to detail and freshness, not frills.
“You want the crunch and snap of the vegetable,” Dicecco says. “And the aromatics need to intensify or bring out the flavor in the clam. Some people get overly ambitious with the idea, and it takes away from the soup, which is simplistic. Season it well, but most of the salt comes from the clams. Then, add nice, fresh herbs at the end to bring out the flavors of the clams, without it being parsley tarragon soup.”
White, pink or red, these East End establishments get New England and Manhattan clam chowders just right. Though most of the below are open year-round — so you can get the hot soup while it’s cold outside — it would’ve been fishy if we didn’t include two seasonal summertime staples for you to file away.
Captain Jack’s on the Coast, 1109 Noyack Road, Southampton, 631-204-5877
The vibe is chill; the two-time HarborFest champion chowder is hot. At Captain Jack’s on the Coast, which opened in Southampton in 2023 and won the annual competition for the first time in 2024, the chowder starts like most good things: With bacon. Soleau renders the bacon until it’s his version of crispy. Then, he undercooks his vegetables in the bacon fat for five minutes because, “They’re going to cook the whole time in the soup.” Two hours to be exact, and Soleau doesn’t want the veggies losing flavor. “If you undercook them and then throw your liquids in, they release into the soup, and that also helps build the flavor profile.”
Clam Bar, 2025 Montauk Highway, Amagansett, 631-267-6348
You can get New England or Manhattan clam chowder by the cup or bowl at this cash-only, lively seafood shack on the Nappeague stretch. Open from April to November, the chowders hit different earlier or later in the season, when the air on the patio and deck has a chill.
Lunch Lobster Roll, 32 Montauk Highway, Southampton, 631-283-3460
The Amagansett location is open May through October, but you can get Manhattan or New England clam chowders year-round at their Southampton spot. Owner Andrea Anthony doesn’t mince words — the two are distinct: “New England chowder should be delicately seasoned so the clam flavor remains prominent while Manhattan chowder can support a more assertive aromatic profile.” So, yes, you will taste (and smell) garlic in your Lunch Lobster Roll Manhattan chowder, but Anthony insists you can’t go wrong with either option, regardless of what the soup snobs say. “Whether you prefer the creamy richness of New England clam chowder or Manhattan chowder’s bright tomato-infused broth, the best chowder is the one that feels generous, balanced and deeply connected to the coast,” Anthony says.
Bell & Anchor, 3253 Noyack Road, Sag Harbor, 631-725-3400
With bay views for days, Bell & Anchor is always in seafaring mode. And chowder is always on the mind and menu of chef Sam McClelland, who gained experience working on Martha’s Vineyard. He brought the destination’s New England clam chowder recipe to Sag Harbor shores and tweaked it for local tastes. He uses a “nice, smoky bacon” in the base of the chowder and adds a nicely noticeable hit of fresh lemon thyme.
Jerry and the Mermaid, 469 East Main St., Riverhead, 855-445-3072
We already went over the recipe for success this lively and laid-back Riverhead joint uses for Manhattan clam chowder. As for the New England? Thickness is a big focus. “The thickness needs to be right,” Dicecco says.“Sometimes, you see it’s too thin and watery or just too thick and floppy in your bowl. It’s important to get that spoonful where you get all of your elements in one bite, held together in a nice mixture with the right texture and the soup.”
Sunday’s on the Bay, 369 Dune Road, Hampton Bays, 631-728-2611
Sunsets, waterfront dining and New England clam chowder are on the menu year-round at Sunday’s on the Bay. The starter soup is known for having smokin’ bacon. The creamy broth sticks to the ribs during a cold winter’s dinner. It’s all served in a casually coastal-chic setting with wooden chairs adorned with generously comfy blue cushions.
Bostwick’s offers multiple chowders, but their Manhattan offers an empire of flavor. (Photo credit: Doug Young)
Bostwick’s Chowder House, 277 Pantigo Road, East Hampton, 631-324-1111
Open from early spring through around the end of November (and typically reopening in early, early spring), Bostwick’s Chowder House boasts locally plucked and shucked Manhattan clam chowder. The clams are briny, and the produce that brings out the fish’s flavor (like celery) is fresh. As for the New England option, there’s a generous amount of potatoes and clams in every spoonful.
