This sweet and smoky chowder, garnished with charred corn on the cob, is the perfect addition to any summertime meal. It’s colorful, flavorful, and fresh.Recipe courtesy of chef Cindy Hutson. Reprinted with permission from her cookbook, From The Tip of My Tongue.
Classic clam chowder, made hearty with bacon and potatoes, will warm you up on even the coldest nights throughout the winter. This recipe comes from L&E Oyster Bar in Los Angeles.
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A Manhattan-Style Clam Chowder is tomato-based and offers a somewhat lighter version than cream-based clam chowders. The bacon in this recipe adds a smoky and salty touch that pairs well with the tomatoes and clams.
This signature chowder has become very popular at Fire. We serve it with wild Alaskan halibut, manila clams, and sautéed spinach; it is also delicious with sautéed diver scallops. The result is a rich, thick, and spicy chowder with a great kick!
— Douglas Katz, executive chef-owner at Fire Food and Drink, Cleveland, OH
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In New England, there is a tale of two chowders, while New England’s thick and creamy chowder is perhaps more well-known, another style clear chowder is famous in Rhode Island. Unlike New England or Boston clam chowder, the base of this soup is clear with a splash of cream added just before serving.
I can never choose between these two soups, so I enjoy them together. I'll make one in advance — like the New England clam chowder in this recipe — and one fresh, then will serve them side by side in a bowl, with the clam meat as a meeting place.
This clam chowder recipe comes courtesy of chef Bryan Dame, executive chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any season.Serves 4 as a first course.