For this pasta dish, food editor Jennifer Aaronson serves the clams in their shells, with a bowl on the table to collect them. If you prefer, you can remove them beforehand.Martha made this recipe on Cooking School episode 410.
When buying clams, make sure the shells are tightly closed. Scrub them well with a vegetable brush before cooking, and discard any that do not open. For a classic garnish, be sure to serve plenty of oyster crackers with the chowder. Try them crushed and sprinkled over the top.