This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.
About Jon Bonnell
Jon Bonnell is the chef at Bonnell’s Fine Texas Cuisine in Fort Worth, TX and a culinary instructor at The Culinary School of Fort Worth. He’s also the author of three cookbooks, including his most recent title, Jon Bonnell’s Waters. Bonnell teaches wine classes at Texas Christian University and monthly cooking classes at Central Market. He graduated from the New England Culinary Institute with distinction in 1997. @chefjonbonnell
Leftover Mashed Potato Cakes
The answer to the annual post-Thanksgiving glut of leftovers that leaves your fridge door impossible to shut.