Eddie Huang is looking to open another restaurant in New York and is in the meantime cooking at a restaurant pop-up at NYC bar the Flower Shop in the summer 2025.

The magic starts with live littleneck or cherrystone clams, gently steamed until they just open, releasing their natural juices to create a flavorful clam broth—the soul of the chowder.

In Vietnam, huge pen shell clams feature in this dish. Pen shells are not widely available in the U.S., but the effect is just as good with cherrystone clams, in-shell scallops, or mussels.

The raw bar menu offers smoked fish dip, steamed or raw Louisiana and Gulf oysters and steamed or raw Littlenecks and Cherrystone clams. 1949 N.E. Jensen Beach Blvd., Jensen Beach; 772-225-3444 ...

Jeremy Sewall has cooked at eateries around the world, but home in Boston, he's known for his clam chowder. Here are his top local bowls, from Neptune Oyster to Yankee Lobster.

As clams open, transfer them to a large bowl to cool; discard any clams that do not open. Strain clam cooking liquid into a large measuring cup and add enough chicken broth to yield 7 1/2 cups.

Thinking about my New England roots on a chilly day and clam chowder comes to mind. It’s a warm, classic comfort food. I wanted an easy dinner, but still capture the traditional flavors of a New ...

Jan 8, 2024 Updated Feb 9, 2025 Clam chowder is a warm, classic comfort food. It makes an easy dinner, but still captures the traditional flavors of a New England Chowder. Linda Gassenheimer/TNS ...

Stir in the potatoes, clam juice and tomatoes. Bring to a simmer, cover and cook 5 minutes. Add the clams, cover and simmer for 10 minutes, stirring halfway through or until the clams open.