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The Food Lab: How to Make Real New England Clam Chowder

The Food Lab J. Kenji López-Alt 51 comments

When done right, clam chowder should be rich and filling, but not sludgy or stew-like. But what is the best way to cook chowder? Can the dump-and-simmer method be improved upon by some modern technique? I decided to break it down element by element and figure out how to make the platonic ideal of my childhood Cape Cod memories. More

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