{"id":409,"date":"2021-06-25T08:43:38","date_gmt":"2021-06-25T08:43:38","guid":{"rendered":"https:\/\/www.cedricokiorinaeats.com\/?p=409"},"modified":"2021-06-25T08:43:39","modified_gmt":"2021-06-25T08:43:39","slug":"cedric-okiorinas-clam-chowder","status":"publish","type":"post","link":"https:\/\/www.cedricokiorinaeats.com\/cedric-okiorinas-clam-chowder\/","title":{"rendered":"Cedric Okiorina\u2019s Clam Chowder"},"content":{"rendered":"\n

When people think of American cuisine<\/a>, they often draw a blank outside of hamburgers and other equally unhealthy dishes. But numerous incredible regional flavours showcase how the United States is made up of countless migrant communities who have all contributed to a flourishing dining scene. During my time travelling across the \u2018Home of the Brave\u2019, it didn\u2019t take long for me to become fascinated by the wonders of claw chowder.<\/p>\n\n\n\n

With the region of New England widely acknowledged as the birthplace of white clam chowder, my interest in this culinary oddity was first picked up during a pitstop in Boston. However, there are several other versions to be sampled across America, including New York City\u2019s tomato-based version or the clear interpretation often found in Rhode Island.<\/p>\n\n\n\n

However, the New England version remains my standout favourite. Although clam chowder has been picked up by other countries around the world, I wouldn\u2019t be surprised if you haven\u2019t had the chance to try it yet. If you are unfamiliar, it\u2019s a sumptuous soup most often containing milk, butter, potatoes, salted pork, onions and, of course, clams. <\/p>\n\n\n\n

Try cooking Cedric Okiorina\u2019s<\/a> version below \u2013 even the most discerning of diners will acknowledge that American-style cuisine offers far more than just hamburgers and fries.<\/p>\n\n\n\n

Clam Chowder Ingredients:<\/strong><\/h2>\n\n\n\n