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One recent Summer afternoon at
Sam's Chowder House, I enjoyed some of the
best New England clam chowder I'd ever had. Ever since, then, I've had lingering thoughts of making an inspired version at home, which was further encouraged when I came across a copy of
The Summer Shack Cookbook, in which I earmarked a promising recipe for fresh-from-scratch, authentic New England clam chowder.
The recipe calls for quahogs, the unofficial chowder clam of New England, but since those aren't widely available on the West Coast, I substituted them with Manila clams.
Milly
Mexx
Anya Hindmarch
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