4 Ways to Warm Up With the Best Clam Chowder in Boston
"A chef-refined take on chowder that uses Berkshire pork belly and herb oil for a slightly atypical but polished flavor; the kitchen also transforms the chowder into other applications—straining it into a maple-lemon-chive gravy for buttermilk fried clams and waffles finished with candied bacon, and using it as the base for a long-standing “Chowda Flatbread” topped with crème fraîche, house-cured smoked bacon, chopped clams, fingerling potatoes, cheese, oyster crackers and chives (guests can even add caviar for extra decadence)." - Adam H. Callaghan
