Here's a little not-so-secret fact about me - I love clam chowder. You may even know that the very first recipe I ever posted on my blog was
Manhattan Clam Chowder. Last year I did an updated recipe and post about it around my 6-year blogging anniversary. I've also shared a recipe for
Rhode Island Clam Chowder. But, believe it or not, this is actually the first time I'm sharing a recipe for the classic, creamy New England version that everybody seems to think of first when they hear the words clam chowder.
Now, don't hate me New Englanders, but Manhattan is actually my favorite kind (and I can't stand the Patriots). I do enjoy the rich white chowder from time to time, though. I think I might have mentioned going on a quest to try as many types of clam chowder as I could get my hands on last year. But I must have forgotten about it, because I never did it. Maybe this will be my year.
