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Northshore October 2025
Brine Photo by Darren Pellegrino Fling a bivalve on the North Shore and you will strike a dozen places all making great clam chowder, many with a unique spin. Winner Brine’s Pork + Clam Chowder turns the traditional hearty dish into a velvety soup while retaining all the familiar flavors. Rather than chunks of potato, the soup employs spuds cooked in a mixture of clam juice and classic chowder flavorings (thyme, bacon, celery, onion, etc.), then strained and pureéd with cream as a thickener. Clams are smoked and added at the last minute, which means they are tender and flavorful. The dish is topped with crispy house-cured
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