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Northshore October 2025
Editors' Choice Brine   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 fl
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