
Why not put the clams right on toast? Blistered tomatoes, sweet corn, calabrese salami, white wine and garlic.

So my MIL (mother-in-law) recently went to a cafe (somewhere in the east) and tasted some clam chowder.

Adapted from Emma Laperruque on FOOD52The creaminess of New England Clam Chowder combined with the assertive tomato flavor of Manhattan Clam Chowder.