New England Clam Chowder

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

This chowder is everything it should be: fresh-tasting, rich (a main dish), and authentic. The most important things to remember are: keep the sand out, use salt pork, and serve it the day after it is made. I will not dispute the claims of Manhattan chowder to “authenticity,” but I will defend this chowder’s superior delectability.