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. You can use any kind that works for you. For a taste of the ocean, read more
With their dark brown color and wrinkly skin, raisins have never been one of my favorite foods. When I was a kid, the little red boxes were everywhere and I quickly grew sick of them. As an adult, I won't complain if they're served to me, but I don't cook with raisins at home. How do you feel about the ingredient?
