Almost every region has a slightly different take on this hearty soup, which has a long history.
(The region doesn’t acknowledge any tomato-based versions.)
What makes a great chowder?
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“The key to a good chowder is using fresh clams and fresh clam juice.
“We also make our homemade bacon from pork belly, and that helps give it a smoky flavor.
Another key ingredient is passion, says chef Dell Leandro fromJasper White’s Summer Shack seafood restaurants.
Courtesy of Legal Sea Foods
“The secret to good chowder is making it with love,” Leandro says.
By harvesting its shellfish on-site, the restaurant can provide the fresh clams that make chowder so sweetly savory.
The bar serves a classic version, thick with cream but not overly so, studded with potatoes.
Photo: Courtesy of Matunuck, Design: Jené Sena, Eat This, Not That!
It also has a clear Rhode Island broth version highlighting the pleasures of the clammy broth.
The restaurant has garnered attention across the country for innovative and inspired seafood.
Add house-made oyster crackers for a one-of-a-kind crunch.
Courtesy of Oyster Club
When you’re looking for great chowder without a lot of fuss, try Kelly’s.
The recipe hasn’t changed in more than 70 years.
The table service restaurants offer excellent New England seafood and a menu of fun tiki-style cocktails.
Courtesy of Row 34
Courtesy of Eventide
Courtesy of Kelly’s Roast Beef
Courtesy of The Banks Fish House
Billy’s Chowder House
Courtesy: Ye Olde Union Oyster House
Courtesy of Summer Shack
