State Recipes from the Living Well Book

Connecticut

Clam Chowder

Clams are native to the Connecticut shoreline and have been a longtime favorite in recipes. Most are purchased in the marketplace fresh. You can buy them in their shells and clean them at home. Most people opt for shucked clams (opened with outer shell removed), or in containers. Clams should be plump, with clear to opalescent liquid, and a pleasant sea breeze odor. They're delicious baked, fried in batter or added to chowders.

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