New England Clam Chowder is famous for its creamy, white base, which sets it apart from other regional chowders. Traditional ...

Add salt and pepper. Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat ...