Creamy. Briny. Deep seafood flavor all the way through. This New England clam chowder doesn’t mess around. Lobster stock plus clam stock builds the base. Real clams bring the punch. A splash of sherry rounds it out. Cream comes in last so it stays silky, not heavy. This is the kind of chowder you’d expect at a great coastal spot, not something scooped from a steam table. Cold weather food done right. Save, Share, Make it and EAT it. Clam Chowda Ingredients: carrot sweet onion celery shallot sher