Boston visitors—and plenty of Bostonians themselves—gravitate toward their region's namesake chowder, but nobody wants to fall prey to pasty, underseasoned glop. Here are seven great New England clam chowders to seek out in Boston.
'clam chowder' on Serious Eats
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.
[Photographs: J. Kenji Lopez-Alt] Note: For best results, use live clams. If live clams are unavailable, skip steps 2 and 4. In step 6, add 1 pound chopped canned or frozen clams to chowder before heating through to serve. About...
I'm pretty picky about clam chowder. First of all, it should taste like clams, as if the juices from the bivalves have really contributed something. The broth should be at least as clammy as it is creamy, and it should never be gluey or pasty. There should be tender pieces of clams, too, and the whole thing needs to be seasoned properly. Suffice it to say, I'm often disappointed. But this unassuming little cup on the Oregon coast impressed us.
It's time for another street food profile. This time we chat with the people behind Sam's ChowderMobile in the Bay Area, possibly the only gourmet seafood truck on the West Coast (or in the nation?). They have a double fryer on the truck for on-the-spot sizzling of fish and chips and fish tacos.