New England clam chowder is certainly something to rave about, its special, unique and a dish to celebrate!

Because I love clam chowder so much, I would like nothing more than to offer you some of my own personal experience advice about picking and choosing your clams, after all they are the most essential component. An ideal choice for the clam is the quahog, which is the hard- shelled bivalve that lasts long and has an incredible flavor to boost! There are several other great choices however, like the Pismo clam, or butter clam. Anyways, what you have to remember is to pick the freshest variety. Store bought clams just don’t quite cut it ! So dig them up the day of or before you plan to make the dish.  Slice them, don’t mice or dice them. About salt pork, just add a bit, just a hint. Use common round crackers, and add them to the chowder before serving. You may split them and add while cooking, and then add a few more right before serving.

Make sure you follow the recipe instructions, cooking chowder takes a certain precision and perfection! Good luck !