New England Clam Chowder is a creamy soup made primarily from clams, potatoes, onions, and celery. It is known for its rich, thick texture and is often seasoned with salt, pepper, and sometimes thyme. The soup is typically made with milk or cream, giving it a distinctive white color. This dish originated in the northeastern United States, particularly in New England. It is commonly served with oyster crackers and is a popular choice in seafood restaurants. Variations exist, but the traditional recipe remains a favorite among many, especially during colder months.