We tell you exactly how to make fried clams. Whole belly ones, natch, which of course are the best. And it’s soooo easy.
- Quick Glance
- 25 M
- 25 M
- 95
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.
Steamer Clam Chowder
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.
- Quick Glance
- 1 H, 10 M
- 2 H, 30 M
- 2
South Coast Portuguese Fish Chowder
Don’t be so certain that you don’t care for a tomato-y chowder until you try this traditional Portuguese-style chowder.
- Quick Glance
- 40 M
- 2 H, 15 M
- 2
Corn Chowder
A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
- Quick Glance
- 40 M
- 1 H, 15 M
- 1