For this New England clam chowder, steamer clams, rather than chowder clams, are used. The broth is creamy and rich. Make the chowder a day ahead. Easy.
About Jasper White
Jasper White is the James Beard award-winning chef and owner of Jasper White’s Summer Shack, which now has four locations in New England. A New Jersey native, he spent much of his childhood on a farm near the Jersey Shore and credits his love of good food to his Italian grandmother. He’s now a leading authority on New England cuisine and the author of nearly half a dozen cookbooks, including Jasper White’s Cooking from New England and The Summer Shack Cookbook.