There are two foundational chowder recipes to be familiar with: fish chowder and clam chowder. We have already dealt with fish chowder in an earlier article, and will now talk about its sibling relation. The clam chowder I know best is the classic New England clam (or quahog) chowder; this recipe was adapted from one found in Jasper White’s 50 Chowders, a book I highly recommend for the serious enthusiast.
Quintus Curtius 
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