Alex and I are both New England natives, actually both from the same hometown in MA, so we both know a thing or two about New England Clam Chowder, and what it ought to taste like. I have such strong memories of eating this as a child, in the summer on vacation near the shore, or away at a hotel restaurant with my family, or even on school trips to High Meadows :). Such a dreamy variety of wonderful flavors are involved: that silky, creamy broth, richly flavored by the sea, chunks of carrots and potatoes, the occasional crunch of celery, chewy clams and of course, extra crunch from oyster crackers! This dish always reminds me of home. 

The recipe from Isa Does It for Glam Chowder, is quite possibly my favorite recipe in my favorite cookbook. She really nailed it. The depth of flavor you get from nori in the broth, really makes for an authentic chowder. My nori has never sufficiently "crumbled" the way it's supposed to according to the recipe, so I usually just throw the sheet of nori into the blender with the cashews. Maybe I could try toasting it first for more crumble-abilty. The only difference is that the chowder is darker tinted from the nori, and if that's okay with you, then go for it. 

 

One year, for my birthday, Alex cooked for me. He made this chowder and cupcakes and put them all on the table together. He's cute.