No canned Campbell's clam chowder at
Sam La Grass's, which is renowned as the premier sandwich joint in Beantown, but also boasts some mean chowders. Fresh Quahog clams are steamed in white wine, onions, leaks herbs and butter until tender and delicious. The broth created by the steaming liquid and the clam juices creates the base for the soup and provides unbelievable depth of flavor for the finished product. The clams are chopped roughly so you get a hearty bite of clam in every bite. The soup is finished with a touch of richness in the form of cream, butter and milk, and served in traditional New England fasion with a topping of oyster crackers.
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