
2

"A casual food-hall version of clam chowder that layers depth with house-smoked bacon and whitefish alongside littleneck and middleneck clams; the chef adjusts thickness seasonally (thinner in summer, thicker with more roux in winter). It’s commonly enjoyed with a bright, medium-bodied white wine—think Sancerre or a white Burgundy—to balance the chowder’s richness." - Adam H. Callaghan