Food Articles

Serious Eats

New England Clam Chowder

January 29, 2013

[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 the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Special equipment: Dutch oven

Read entire article on Serious Eats
« Previous Article Next Article »

More From Food Articles

  • 19 Great Bites from the Lucky Rice Grand Tasting
  • The Pros and Cons of Joining a CSA
  • Staff Picks: What's the Best Hot Dog in Chicago?
  • Write a Story/Review about this topic

    Post a Comment

     

    Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury
    THINGS WE LIKE