Baseball. Grilling. The beach. Longer days. Brighter skies. What’s not to love about summer?

Sure, it’s hot—hot in some places—and yes, the steering wheel might leave a branding mark on your palm if you're not careful, but isn't that part of the charm?

Summer is, hands down, my favorite time of year.

Every summer, I make it a point to visit a new ballpark. This year? It’s finally happening—Fenway Park! And while I’m soaking in the history and atmosphere, I’ll also be indulging in one of Boston’s greatest assets: its food scene. I'm especially excited about the seafood, and naturally, that means a bowl (or three) of iconic New England Clam Chowder.

Now, here’s a question that often comes up: "Is that the red or the white?"

If you're in New England, the answer is simple: it's white. Thick, creamy, comforting. But how many of your staff could confidently answer that? Could they explain the difference between New England and Manhattan clam chowder if a member or guest were to ask? Knowing the menu—and the regional and cultural context behind it—is a small detail that makes a big difference in hospitality.

It’s not just about serving food; it’s about elevating the guest experience. That means knowing what you’re serving and sharing it with confidence.

Want a quick refresher (or a fun conversation starter for your next pre-shift meeting)? 🎥 Watch this short video to learn more about these two chowder classics and why it matters in great service!

As a bonus, Chef Mary Howley has shared two of her favorite recipes for each of these fabulous chowders. They’re sure to impress your members and guests. Bon appétit!

Manhattan Clam Chowder Ingredients for 8-10 servings

20 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed

1 tablespoon unsalted butter

¼ pound slab bacon or salt pork, diced * a ½ teaspoon of smoked paprika may be substituted to make  the soup meatless while imparting a smoky flavor

1 large Spanish onion, diced

2 cloves garlic, peeled and minced

2 large ribs of celery, cleaned and diced

1 medium-sized green pepper, diced

2 medium-sized carrots, peeled and diced

1 t Red-pepper flakes, to taste

3 large Yukon Gold potatoes, peeled and cubed, stored in cool water to prevent oxidation

3 sprigs thyme

1 bay leaf

8 medium-sized peeled and seeded summer plum tomatoes or 1 28-ounce can whole peeled      tomatoes in juice, crushed or roughly diced

Freshly ground black pepper to taste

¼ cup chopped parsley

• Put the clams in a large, heavy Dutch oven, then add about 4 cups of water and set over medium-high heat. Cover and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain the clam broth through a sieve lined with cheesecloth or a coffee filter, and set aside. Remove clams from shells and set those aside as well.
• Rinse out the pot and return it to the stove. Add butter, and turn the heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from the fat, and set aside.
• Add onions, celery, green peppers, and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth. Add the sprigs of thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
• Meanwhile, roughly chop the clams.
• When potatoes are tender, stir in tomatoes and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let the chowder come to a simmer and remove from the heat. Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for an hour or so to develop flavor. Reheat, garnish with parsley, and serve with crusty bread and sweet cream butter.

New England Clam Chowder Ingredients for 8-10 servings

20 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed

1 tablespoon unsalted butter

¼ pound slab bacon or salt pork, diced * a ½ teaspoon of smoked paprika may be substituted to make the soup meatless, yet impart a smoky flavor

1 large Spanish onion, diced

2 large ribs of celery, cleaned and diced

3 large Russet potatoes, peeled and cubed, stored in cool water to prevent oxidation

1 cup roux (equal parts by weight of sweet butter cooked in flour)

1 quart whole milk

2 cups heavy cream

1 T chopped fresh thyme

1 bay leaf

Freshly ground black pepper to taste

¼ cup cut chives

¼ t ground paprika

• Put the clams in a large, heavy Dutch oven and add about 4 cups of water, then set over medium-high heat. Cover and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or a coffee filter, and set aside. Remove clams from shells, and set those aside as well.
• Rinse out the pot and return it to the stove. Add butter, and turn the heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from the fat, and set aside.
• Add the onions and celery to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth. Add the thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth
• Meanwhile, roughly chop the clams
• When the potatoes are tender, stir in the roux, combine the milk and cream, and heat separately. Then stir in. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let the chowder come to a low simmer, then remove from the heat. Remove the bay leaf and discard.
• Garnish with chives and paprika, serve with oyster crackers

About the Authors

Chris Sarten is an experienced food and beverage leader with over 25 years of experience. His career began bussing tables as a teenager. His private club journey began at the age of 21 in Las Vegas, NV where he would work his way through the ranks and begin his first position as Food & Beverage Director. Chris has spent much of his career at the Food and Beverage Director level. Working at prestigious private clubs, Chris developed a record of improving operations to increase revenues, improve overall financial success and elevate the member experience. Chris has overseen club renovations, openings and has worked at the regional level to assist other properties to achieve operational goals. Chris’ experience at both for profit and equity clubs has allowed him to manage the member experience through multiple lenses. Through training, mentorship and system implementation, Chris believes that each team and individual can have the opportunity to deliver the high level of service their memberships expect.

Chef Mary Howley is a consultant, trainer, and recruiter for RCS Hospitality Group. She is a former Executive Chef of her own catering company, several privately owned country clubs, and fine dining restaurants. She has studied throughout Europe and honed her skills working with a myriad of culinary styles and foods. At RCS, she is the resident culinary consultant guiding menu engineering, overall food & beverage management, back-of-house operations, and training. She had the honor to serve as research and development chef for Food Unlimited and held the position of Pastry Chef in two James Beard Dinner Events. Mary has a Bachelor of Arts degree from the Maryland Institute, is a Certified Professional Food Service Manager, a certified TIPS trainer, and a member of the Women Chefs & Restaurateurs Association. Mary is passionate about cross-utilization, seasonality, sustainability, and the precious connection between people and food.