Clam chowder is one of those dishes that inspires strong feelings and opinions. There are two main camps: the tomato-based Manhattan-style chowder crowd and the thick and creamy New England clam ...
You might think that no New England chef worth their locally harvested sea salt would go near store-bought clam chowder, but that isn’t the case. “I’m from New England,” says Lambert Givens, executive ...
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