Clam Chowder

Travel to different areas in the Northeast and you'll likely meet some people who are passionate about their clam chowder and how it should be prepared. Most everyone is familiar with New England–style chowder, a thick, cream-based version with hearty chunks of potatoes. Manhattan clam chowder is red from its tomato base, which makes for a nice acidic balance to briny clams. Lesser-known Rhode Island–style chowder begins with a clear clam broth that contributes to most of its flavor. Then there are chefs who go beyond these traditional recipes, such as David Myers, who puts a Japanese twist on New England clam chowder by adding white miso to the broth. Get this recipe and more delicious ideas from Food & Wine's guide to clam chowder.

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Manhattan Clam Chowder
This recipe for Manhattan Clam Chowder — known for being tomato-forward with a broth base — has layers of flavor, from the clam broth spiked with white wine to the tender vegetables that are cooked in bacon fat. Half of the clams are roughly chopped, while the other half are left whole in their shells for contrast. (Make sure to rinse the clams thoroughly before using them to remove any lingering sand.) As the chowder comes together towards the end, gently mashing some of the baby Yukon gold potatoes with a wooden spoon helps thicken the broth. Serve with crusty bread or oyster crackers.
White Corn and Clam Chowder
The corn and the clam perfectly complement each other in this delicious chowder recipe.
Fall River Clam Chowder
Rating: Unrated 2831
A recipe from Emeril Lagasse, from the 2007 Classic in Aspen. Emeril Lagasse: Clam Chowder Warming Soup Recipes