The World of Food: United States: Northeast: Recipe

Issue: September 30, 2006

New England Clam Chowder Most New England clam chowders are entirely too creamy. This recipe produces a milkier version, but it is still plenty rich. Drink crisp wines with high acidity and little or no oak with this soup, such as a Mâcon from France or a Pinot Gris from Alsace.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2006.

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