The New England classic: briny with clam liquor, smoky with bacon, more clam than potato, and a slurp of cream for good measure. Todd Coleman
With access to abundant fresh seafood, the coasts that touch the Atlantic Ocean know a thing or two about making a mean seafood chowder. But classic New England clam chowder is nothing like Florida’s Minorcan chowder, which is nothing like Scotland’s Haddie Chowder, which is nothing like Norwegian cod chowder. They’re all worth trying, so if you’re not looking to sail around the Atlantic, take our chowder tour right from your home kitchen. No lifejacket required.