New England Clam Chowder
With only 1/2 cup of heavy cream, this quick version of classic New England clam chowder is light and healthy, but still super satisfying. Pair it with a green salad and crusty bread for a quick and comforting meal.
Curry-Coconut Clam Chowder, Papi-Style
One of Choi's first chef jobs was at an L.A. country club where he made New England clam chowder every Friday. This lighter, Asian-inflected version includes green curry paste, coconut milk and plenty of lime juice.
Creamy Clam and White Bean Chowder
White beans substitute for the usual potatoes in this chowder, made with sweet butternut squash, briny littleneck clams and smoky bacon. Rancho Gordo cellini beans give the soup a buttery richness, but Great Northern beans are terrific as well.
Miso Clam Chowder with Parsley Oil
David Myers garnishes his chowder with an edible still life of clams, mushrooms, dried seaweed and crisp mitsuba (a Japanese herb).
Fall River Clam Chowder
A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.
White Corn and Clam Chowder
The corn and the clam perfectly complement each other in this delicious chowder recipe.
Panhandle Clam Chowder
At the Owl Cafe in Apalachicola, mother-daughter chefs Susan Gary and Cassie Gary are lucky enough to be just four blocks away from the Gulf of Mexico and all its abundant seafood.
Cherrystone Clam Chowder with Corn
Clambakes are a regular part of summer parties in Maine. Alexandra and Eliot Angle usually make this smoky, creamy chowder with the leftovers, but it can easily be prepared with shucked, store-bought clams and served as a clambake starter.
Smoky Clam Chowder
Nicki Reiss set out to develop this hearty, healthful, tomato-packed clam chowder based on flavors she enjoyed on a trip to Spain. As an alternative to smoky (and fatty) chorizo, Reiss turned to soyrizo (available at melissas.com), her favorite soy-based vegetarian sausage.
Tomato Clam Chowder
This simple tomato clam chowder will satisfy any type of foodie.