In our latest Master Class, Michael Cimarusti shares the basics of great clam chowder:
"While testing recipes a few weeks ago, something strange happened. A deep whiff of the Manhattan-style clam chowder I had just made transported me for a brief moment to my grandmother Josephine Cimarusti's kitchen in Lindenhurst, Long Island. A white-and-green striped sugar bowl with a stainless, hinged, flip-top lid sat on the kitchen table; the scent of clam cakes and chowder filled the air. Perhaps you can relate. We all have foods that we're nostalgic about. For me, chowder is one of them.