Maine

In Maine, clam chowder isn’t just soup—it's a way of life. The local style is simple: milk or cream, potatoes and lots of fresh clams, but never any tomatoes. In fact, in 1939, a Maine legislator introduced a bill that would make adding tomatoes to clam chowder illegal! It was never passed into law, but the creamy tomato-free style still dominates the area.

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NEW ENGLAND CLAM CHOWDER

ACTIVE: 45 min | TOTAL: 50 min | SERVES: 4

30 littleneck clams (about 3 pounds), scrubbed

4 slices thick-cut bacon, chopped

2 tablespoons unsalted butter

3 stalks celery, finely chopped

1 medium onion, finely chopped

2 teaspoons chopped fresh thyme

1/3 cup all-purpose flour

1 large russet potato, peeled and cut into ½-inch cubes

2 cups half-and-half

Kosher salt and freshly ground pepper

Chopped fresh chives, for topping