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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":511,"pronunciation":539,"substitutions":540,"slug":553,"title":554,"shortTitle":555,"countrySlug":556,"region":557,"baseServings":558,"prepMinutes":499,"cookMinutes":559,"difficulty":560,"course":561,"diet":564,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":553,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Traditionally quahogs — large hard-shell clams that are too chewy to eat whole and therefore ideal chopped into chowder. Littlenecks and cherrystones work but are more expensive for the same result. Outside the coast, tinned chopped clams with their juice make a very respectable chowder and are what most home cooks use.","What kind of clams should I use?",{"answer":398,"question":399},"It boiled after the cream went in, or the cream was added to a very acidic base. Once dairy is in the pot, keep the heat low enough that you see steam but no bubbles breaking the surface. If it does split, take it off the heat immediately and whisk in a splash of cold cream, which will often bring it back together.","Why did my chowder curdle?",{"answer":401,"question":402},"Thick enough to coat a spoon heavily, but still a soup rather than a paste. Much of the body should come from the potato starch and only a little from flour. Restaurant chowder that stands up on its own is usually loaded with cornstarch, which is a modern shortcut rather than the traditional texture.","Is chowder supposed to be thick?",{"answer":404,"question":405},"New England chowder is white, made with milk or cream, and contains no tomato. Manhattan chowder is red and tomato-based with no dairy, and includes more vegetables. The two are genuinely different soups, and the regional rivalry between them is one of the longest-running food arguments in the United States.","What is the difference between New England and Manhattan clam chowder?",{"answer":407,"question":408},"Yes, and many cooks prefer it a day old. The cleanest method is to cook the base with the potatoes, cool and refrigerate it, then reheat gently and add the cream and clams just before serving so neither overcooks. A fully finished chowder also keeps three days as long as you reheat it slowly.","Can I make clam chowder ahead of time?",[410,411,412,413,414,415],"Do not boil the chowder after the cream goes in. A hard boil splits dairy and toughens clams in the same thirty seconds.","Use a waxy or all-purpose potato like Yukon Gold. Floury baking potatoes disintegrate completely and leave you with clam-flavored mashed potato.","If you are steaming fresh clams, pour the liquor off carefully and leave the last spoonful behind — sand settles to the bottom of the pot.","Salt at the very end. Clam liquor, salt pork and bacon are all salty, and chowder is easy to over-season before you have tasted the finished bowl.","Chowder tastes better the next day. If you have time, cool it after adding the potatoes and clams, refrigerate overnight, and stir the cream in when you reheat.","Crush a few oyster crackers into the bowl rather than floating them on top — that is closer to the original bread thickener and it thickens the last spoonfuls.","🍲","New England clam chowder is a thick white soup of clams, potatoes, onion and cream, built on the salty liquid the clams themselves release. It tastes of the sea more than of dairy — the clam liquor does the seasoning, the potatoes give it body as their starch dissolves, and the cream goes in last as a finish rather than a base. Rendered salt pork or bacon underneath adds a low smoky note that keeps the whole thing from being merely rich. It is a genuinely old dish and a simple one: five main ingredients, forty minutes, and a bowl that should be thick enough to hold a spoon at an angle but still pourable, never gluey. Oyster crackers on top are not optional in New England.","Chowder came off boats. The name most likely traces to the French chaudière, the cauldron a fishing crew cooked in, and the earliest chowders on the North Atlantic coast were layered pots of ship's biscuit, salt pork and whatever the crew had caught, moistened with water — no milk, no cream, and no potatoes, since potatoes were not widely grown in New England until the eighteenth century. The dish moved ashore with the fishermen, and the biscuit thickener gradually gave way to potatoes and, by the nineteenth century, to milk and cream. Clams took over from fish in the popular imagination because they were free for anyone with a rake and a low tide.\n\nThe regional argument is with Manhattan. Manhattan clam chowder is tomato-based, red, thinner, and to a certain kind of New Englander an offense against nature. In 1939 a Maine legislator introduced a bill to make putting tomatoes in chowder illegal in the state; it did not pass, and it was not entirely serious, but the fact that it happened at all tells you where feelings sat. Rhode Island quietly makes a third version with clear broth and no dairy at all, which both sides tend to leave out of the argument.\n\nThe clams themselves are specific. New England chowder is traditionally made with quahogs — large hard-shell clams too tough to eat whole, which is exactly why they end up chopped in a pot — or with soft-shell steamers. Outside the region, tinned chopped clams with their juice are what most people can actually get, and they make a legitimately good chowder as long as you use the juice, because that liquid is the backbone of the whole dish. This recipe is written for both, and the technique is identical.","Chowder keeps 3 days refrigerated and the flavor deepens overnight. Reheat it gently over medium-low heat, stirring, and stop as soon as it steams — boiling will split the cream and toughen the clams. It does not freeze well: the potatoes go grainy and the dairy separates on thawing. If you want to make it well ahead, cook the base through the potato stage without the cream or clams, freeze that, and finish the chowder fresh.",[421,422,423,424],"Uses the clam liquor as the cooking liquid rather than throwing it away, which is where the sea flavor actually lives.","Adds the clams at the very end so they stay tender instead of turning into small rubber knots.","Thickens with potato starch and a light roux together, so it holds without tasting of flour.","Works with fresh quahogs or tinned clams and explains exactly what changes between them.",[426,427,428],"Heavy 4-litre pot","Ladle","Fine sieve, if using fresh clams",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},32,36,3,1180,24,520,[437],"Oyster crackers, a hunk of crusty bread, and a plate of steamed clams or a lobster roll if you are making a coastal lunch of it.",[439,442,445],{"name":440,"description":441},"Manhattan clam chowder","The red rival: tomatoes and no dairy, with carrot and celery in the base. Thinner and sharper, and openly resented in parts of New England.",{"name":443,"description":444},"Rhode Island clear chowder","No cream and no tomato — just clam broth, potatoes and pork. The version closest to what the original shipboard chowder probably tasted like.",{"name":446,"description":447},"Corn and clam chowder","Sweet summer corn kernels added with the potatoes. Common up and down the coast in August and a natural fit with the cream base.",[449,456,460,466,471,475,479,483,486,490,493,498,501,504,507],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},1.5,"clams","fresh quahog or littleneck clams, scrubbed","or 400 g tinned chopped clams plus their juice","kg","For the clams",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},250,"water","ml",{"qty":461,"ref":462,"name":463,"unit":464,"group":465},120,"bacon","salt pork or thick-cut bacon, finely diced","g","For the base",{"qty":467,"ref":468,"name":469,"unit":470,"group":465},1,"onion","large onion, finely diced","piece",{"qty":472,"ref":473,"name":474,"unit":470,"group":465},2,"celery","celery stalks, finely diced",{"qty":472,"ref":476,"name":477,"unit":478,"group":465},"flour","plain flour","tbsp",{"qty":480,"ref":481,"name":482,"unit":464,"group":465},600,"potato","Yukon Gold potatoes, in 2 cm cubes",{"qty":472,"ref":484,"name":485,"unit":470,"group":465},"bay-leaf","bay leaves",{"qty":467,"ref":487,"name":488,"unit":489,"group":465},"thyme","fresh thyme leaves","tsp",{"qty":457,"ref":491,"name":492,"unit":459,"group":465},"stock","fish stock or water",{"qty":494,"ref":495,"name":496,"unit":459,"group":497},300,"heavy-cream","heavy cream","To finish",{"qty":499,"ref":500,"name":500,"unit":464,"group":497},20,"butter",{"qty":467,"ref":502,"name":503,"unit":489,"group":497},"black-pepper","freshly ground black pepper",{"qty":472,"ref":505,"name":506,"unit":478,"group":497},"parsley","flat-leaf parsley, chopped",{"qty":508,"name":509,"unit":510,"group":497},null,"salt and oyster crackers","to taste",[512,516,519,522,525,528,533,536],{"text":513,"title":514,"timerSeconds":515},"Bring the water to a boil in a covered pot, add the scrubbed clams and steam for 6 to 8 minutes, until the shells gape open. Discard any that stay shut. Tip everything into a bowl and let it settle. If using tinned clams, skip to the next step and reserve their juice.","Steam the clams",480,{"text":517,"title":518},"Pour the clam liquid through a fine sieve into a jug, stopping before the gritty last spoonful reaches the sieve. Pull the clams from their shells and chop them coarsely. You should have around 500 ml of liquor; top it up with fish stock if short.","Save the liquor, chop the clams",{"text":520,"title":521},"Cook the diced salt pork or bacon in the dry pot over medium-low heat for 8 to 10 minutes, until the pieces are golden and crisp and a good pool of fat has rendered. Lift the crisp bits out with a slotted spoon and reserve them for the top.","Render the pork",{"text":523,"title":524},"Cook the onion and celery in the rendered fat for 7 minutes, stirring, until translucent and soft with no color at all. Browning here would push the chowder toward a darker, sweeter flavor than it should have.","Sweat the aromatics",{"text":526,"title":527},"Sprinkle the flour over the vegetables and stir for 2 minutes, until the mixture looks sandy and stops smelling of raw flour. It should stay pale — this roux is for body, not color.","Make a light roux",{"tip":529,"text":530,"title":531,"timerSeconds":532},"Crush two or three potato cubes against the side of the pot with a spoon. That released starch is the traditional thickener.","Whisk in the strained clam liquor a little at a time until smooth, add the potatoes, bay leaves and thyme, and simmer uncovered for 15 minutes. The potatoes are ready when a knife slides in with no resistance and the edges of a few cubes have started to fray into the broth.","Simmer the potatoes",900,{"text":534,"title":535},"Pour in the cream and drop the heat until the surface barely trembles. Stir in the chopped clams and the butter and heat for 3 to 4 minutes only, until steaming. Do not let it boil — the clams tighten and the cream splits within seconds of a boil.","Add cream and clams",{"text":537,"title":538},"Fish out the bay leaves, grind in the black pepper, and taste before adding any salt — between the pork and the clam liquor it may need none. Ladle into bowls, scatter with the reserved crisp pork and parsley, and serve with oyster crackers.","Season and serve","CHOW-der",[541,545,549],{"note":542,"swap":543,"original":544},"Bacon adds smoke that salt pork does not have, which most people like. With butter alone, add an extra pinch of salt and a bay leaf for depth.","Thick-cut bacon, or 3 tbsp butter for a pork-free version","Salt pork",{"note":546,"swap":547,"original":548},"Perfectly standard outside New England. Use the juice from the tins — discarding it removes most of the flavor.","400 g tinned chopped clams plus their juice, topped up to 500 ml with fish stock","Fresh quahog clams",{"note":550,"swap":551,"original":552},"A lighter, more old-fashioned chowder. It will be thinner, so let the potatoes break down a little more to compensate.","Whole milk plus an extra tablespoon of butter","Heavy cream","new-england-clam-chowder","New England Clam Chowder (Creamy Clam and Potato Soup)","New England Clam Chowder","united-states","New England",4,35,"medium",[562,563],"soup","main",[565],"pescatarian",[451,481,495,462,468],[568,571,573,575],{"alt":569,"src":570},"Bowl of thick white New England clam chowder with potato chunks, chopped clams, crisp pork bits and oyster crackers on top","\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero-1x1.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero-4x3.jpg",[578,579,580,581,582,583,584],"clam chowder","new england","creamy soup","quahog","salt pork","potato soup","boston","2026-08-20","dishroute-kitchen","The white chowder of coastal Massachusetts and Maine: salt pork rendered down, potatoes simmered in clam liquor, and cream added at the end so nothing curdles.",{"en":589},"\u002Frecipe\u002Fnew-england-clam-chowder",{"items":591,"total":696,"page":467,"limit":434,"hasMore":864},[592,629,659,690,722,751,775,785,813,840],{"slug":593,"title":594,"shortTitle":595,"countrySlug":556,"region":596,"baseServings":597,"prepMinutes":499,"cookMinutes":598,"restMinutes":599,"difficulty":600,"course":601,"diet":603,"mainIngredients":606,"images":611,"keywords":621,"publishedAt":585,"updatedAt":585,"authorSlug":586},"baked-macaroni-and-cheese","Baked Macaroni and Cheese (Southern Cheddar Custard Bake)","Baked Macaroni and Cheese","The American South",8,45,15,"easy",[602,563],"side",[604,605],"vegetarian","nut-free",[607,608,609,500,610],"pasta","cheddar","eggs","milk",[612,615,617,619],{"alt":613,"src":614},"Baking dish of Southern macaroni and cheese with a browned cheddar crust and one square lifted out showing the set custard inside","\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero-1x1.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero-4x3.jpg",[622,623,624,625,626,627,628],"macaroni and cheese","baked mac","southern side dish","sharp cheddar","potluck","soul food","vegetarian side",{"slug":630,"title":631,"shortTitle":632,"countrySlug":556,"region":633,"baseServings":558,"prepMinutes":499,"cookMinutes":634,"difficulty":560,"course":635,"diet":637,"mainIngredients":638,"images":641,"keywords":651,"publishedAt":585,"updatedAt":585,"authorSlug":586},"biscuits-and-gravy","Biscuits and Gravy (Buttermilk Scones in Sausage Cream Gravy)","Biscuits and Gravy","Appalachia and the Upland South",25,[636,563],"breakfast",[605],[476,639,500,640,610],"buttermilk","ground-pork",[642,645,647,649],{"alt":643,"src":644},"Split buttermilk biscuits on a plate smothered in thick white sausage gravy flecked with black pepper","\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero-1x1.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero-4x3.jpg",[652,653,654,655,656,657,658],"biscuits and gravy","sausage gravy","buttermilk biscuits","southern breakfast","appalachia","white gravy","diner food",{"slug":660,"title":661,"shortTitle":662,"countrySlug":556,"region":663,"baseServings":558,"prepMinutes":499,"cookMinutes":499,"difficulty":600,"course":664,"diet":667,"mainIngredients":669,"images":672,"keywords":682,"publishedAt":585,"updatedAt":585,"authorSlug":586},"buffalo-wings","Buffalo Wings (Cayenne and Butter Chicken Wings)","Buffalo Wings","Buffalo, New York",[665,666],"appetizer","snack",[668],"gluten-free",[670,500,473,671],"chicken","sour-cream",[673,676,678,680],{"alt":674,"src":675},"Platter of glossy orange-red Buffalo wings with celery sticks and a bowl of chunky blue cheese dip","\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero-1x1.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero-4x3.jpg",[683,684,685,686,687,688,689],"buffalo wings","chicken wings","hot sauce","anchor bar","blue cheese dip","bar food","game day",{"slug":691,"title":692,"shortTitle":693,"countrySlug":556,"region":694,"baseServings":695,"prepMinutes":634,"cookMinutes":598,"restMinutes":696,"difficulty":560,"course":697,"diet":698,"mainIngredients":700,"images":705,"keywords":715,"publishedAt":585,"updatedAt":585,"authorSlug":586},"jambalaya","Jambalaya (Louisiana One-Pot Rice with Sausage and Shrimp)","Jambalaya","Louisiana",6,10,[563],[699],"dairy-free",[701,702,670,703,704],"rice","shrimp","tomato","bell-pepper",[706,709,711,713],{"alt":707,"src":708},"Cast-iron pot of orange-red jambalaya rice studded with andouille coins, chicken and pink shrimp, scattered with sliced scallions","\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero-4x3.jpg",[691,716,717,718,719,720,702,721],"louisiana","creole","cajun","one-pot rice","andouille","rice dish",{"slug":723,"title":724,"shortTitle":725,"countrySlug":556,"region":726,"baseServings":597,"prepMinutes":634,"cookMinutes":634,"restMinutes":727,"difficulty":560,"course":728,"diet":730,"mainIngredients":731,"images":734,"keywords":744,"publishedAt":585,"updatedAt":585,"authorSlug":586},"key-lime-pie","Key Lime Pie (Florida Keys Lime Custard Tart)","Key Lime Pie","Florida Keys",240,[729],"dessert",[604],[732,733,609,500,495],"lime","condensed-milk",[735,738,740,742],{"alt":736,"src":737},"Slice of pale yellow key lime pie in a graham cracker crust topped with soft whipped cream and lime zest","\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero-1x1.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero-4x3.jpg",[745,746,747,748,749,750],"key lime pie","florida keys","condensed milk","graham cracker crust","american dessert","lime custard",{"slug":752,"title":753,"shortTitle":754,"countrySlug":556,"region":694,"baseServings":695,"prepMinutes":755,"cookMinutes":461,"difficulty":756,"course":757,"diet":758,"mainIngredients":759,"images":761,"keywords":771,"publishedAt":585,"updatedAt":585,"authorSlug":586},"louisiana-gumbo","Louisiana Gumbo (Creole Roux and Seafood Stew)","Louisiana Gumbo",30,"hard",[563],[699],[670,702,760,704,473],"okra",[762,765,767,769],{"alt":763,"src":764},"Dark brown Louisiana gumbo with shrimp, andouille slices and okra ladled around a mound of white rice in a wide bowl","\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero-1x1.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero-4x3.jpg",[772,716,717,718,773,760,720,774],"gumbo","dark roux","shrimp stew",{"slug":553,"title":554,"shortTitle":555,"countrySlug":556,"region":557,"baseServings":558,"prepMinutes":499,"cookMinutes":559,"difficulty":560,"course":776,"diet":777,"mainIngredients":778,"images":779,"keywords":784,"publishedAt":585,"updatedAt":585,"authorSlug":586},[562,563],[565],[451,481,495,462,468],[780,781,782,783],{"alt":569,"src":570},{"alt":569,"src":572},{"alt":569,"src":574},{"alt":569,"src":576},[578,579,580,581,582,583,584],{"slug":786,"title":787,"shortTitle":788,"countrySlug":556,"region":789,"baseServings":558,"prepMinutes":499,"cookMinutes":599,"restMinutes":598,"difficulty":600,"course":790,"diet":792,"mainIngredients":793,"images":795,"keywords":805,"publishedAt":585,"updatedAt":585,"authorSlug":586},"philly-cheesesteak","Philly Cheesesteak (Griddled Beef and Melted Cheese Roll)","Philly Cheesesteak","Philadelphia, Pennsylvania",[563,791],"street-food",[],[794,468,608,500],"beef-chuck",[796,799,801,803],{"alt":797,"src":798},"Philly cheesesteak in a soft hoagie roll, packed with chopped browned beef, fried onions and melted cheese spilling from the side","\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero.jpg",{"alt":797,"src":800},"\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero-1x1.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero-4x3.jpg",[806,807,808,809,810,811,812],"philly cheesesteak","philadelphia","ribeye sandwich","hoagie roll","griddle","american sandwich","cheez whiz",{"slug":814,"title":815,"shortTitle":816,"countrySlug":556,"region":817,"baseServings":558,"prepMinutes":599,"cookMinutes":598,"difficulty":560,"course":818,"diet":819,"mainIngredients":820,"images":823,"keywords":833,"publishedAt":585,"updatedAt":585,"authorSlug":586},"shrimp-and-grits","Shrimp and Grits (Lowcountry Shrimp over Corn Porridge)","Shrimp and Grits","South Carolina 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