CLAM CHOWDER




Editors' Choice

Brine

 

bons 2016 dine winner

Photograph by Darren Pellegrino

Wading into the clam chowder fray is fraught with danger—milk or cream, flour or no flour, and how big should those potato chunks be, anyhow? At Brine, they eschew chunks of spuds entirely in the Clam & Pork Chowder for a velvety purée of potatoes cooked in a mixture of clam juice and classic chowder flavorings (thyme, bacon, celery, onion, etc.), strained and puréed with cream. Topped with smoked clams, crispy house-cured pork belly, and crunchy potato chips that melt into the soup in lieu of oyster crackers, this chowder’s flavors are familiar yet elegant.

25 State St., Newburyport, 978-358-8479, brineoyster.com

 

Readers' Choice

Tie

Turner’s Seafood at Lyceum Hall

Turner’s continues to draw accolades for its classic recipe—not too thick and not too thin, studded with clams and red bliss potatoes.

43 Church St., Salem, 978-745-7665, turners-seafood.com

 

Woodman’s of Essex

Close competitor Woodman’s of Essex has a century-old chowder recipe that consistently satisfies.

121 Main St., Essex, 978-768-2559, woodmans.com

 

Edit ModuleShow Tags

You May Also Like

Fifth Annual Taste of MarketStreet

This year’s event will include tasty bites, live entertainment, and local brews from Night Shift.

Beauport Hotel Gloucester Launches Getaway Package

This Boston to Gloucester package offers an accessible escape for $399.

Party on the Fourth at The House of the Seven Gables

Members are invited to join The Gables’ staff on the fourth for birthday cake, a chat with Nathaniel, a cash bar, and an unbeatable view of the fireworks over Salem Harbor.