Hog Island Clam Chowder

Hog Island founder John Finger decreed that the New England–style clam chowder served at the restaurant needed to be like those he grew up with—including his mom’s—with no thickeners, unlike many versions of this dish that use a roux. Because of this, the flavor of the clams is allowed to sing. This creamy classic chowder is served with whole clams in the shell, and plenty of tender potatoes, buttery leeks, and bacon.