Clam Chowder

Preparation info
  • Makes


    Generous First-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

No two people agree on the best approach to clam chowder, so it is never safe to give a recipe for it. The greatest controversy surrounds the merits of the Manhattan type, made with tomatoes, and the New England tradition that dictates the use of milk and not a hint of tomato. It seems to make the greatest sense to include tomatoes in August and September and leave them out the rest of the year. Aficionados generally agree that chowder must include onions and potatoes and occasionally corn,