Serious Eats: Recipes
Clam chowder is one of those dishes for which there are a hundred different versions, though everyone will tell you that theirs is the only legitimate one. Cream or milk? Carrots and celery or only potatoes? Bay leaf? Flour? And on and on. This is my version of clam chowder. Some New Englanders may shudder at my use of paprika, but I like the spicy kick. Feel free to play around.