Union Oyster House at 41 Union Street in Boston is the place to start any culinary pilgrimage in the footsteps of clam chowder. The oldest continuously operating restaurant in America has been serving its legendary soup since 1836, when it first appeared on the menu as a public dish. The restaurant has retained its authentic 19th-century character – wooden booths, a marble oyster bar, and an atmosphere that transports guests back in time. Of particular interest is the 'Kennedy Booth', a table where President John F. Kennedy regularly sat, enjoying clam chowder. The restaurant prepares the soup according to a traditional recipe, using fresh North Atlantic quahog clams, potatoes, onions, celery, and cream, thickening it with oyster crackers – a method already used in the 18th century, when sailors used a hard biscuit called hardtack for this purpose. Prices at Union Oyster House are higher than average, reflecting the historical significance of the place and its location in the center of Boston, but the experience of eating soup in the place where this tradition was born almost 190 years ago is priceless.

Less than two blocks away, at 558 Washington Street, is Legal Sea Foods - Downtown Crossing, representative of another Boston tradition. Founded in 1950 as a small fish shop, the company has grown to over 30 locations, but has never given up clam chowder as its signature dish. Legal Sea Foods is famous for its rigorous standards of seafood freshness—their motto, "if it's not fresh, it's not legal," has become legendary in the industry. Their version of clam chowder is slightly lighter than historical recipes, adapted to modern tastes, but still retains the essence of New England tradition. The restaurant also offers frozen soup to go, allowing you to take a piece of Boston home with you. Prices are moderate, and the atmosphere is more contemporary and family-friendly than at Union Oyster House, making it an excellent choice for families with children.

Heading north from Boston, it's worth stopping in Salem at 43 Church Street, where Turner's Seafood at Lyceum Hall continues the tradition in a historic building dating back to 1831. This place has special significance—it was in this same building that Alexander Graham Bell first publicly demonstrated the telephone in 1877. Today, Turner's combines history with modernity, serving clam chowder prepared according to a recipe passed down through generations of the Turner family. Their soup is distinguished by a more pronounced clam flavor and a slightly sweet note that comes from cooking the onions longer. The restaurant also offers tasting portions, allowing you to try a variety of seafood specialties without overpaying. Salem, known for the witch trials of 1692, adds an extra historical dimension to the visit, and Turner's Seafood fits perfectly into the narrative of a city that values its past.

Woodman's of Essex at 119 Main Street is a cult favorite not only for clam chowder lovers but for the entire New England seafood culture. Founded in 1914, the restaurant made culinary history in 1916 when Lawrence 'Chubby' Woodman invented fried clams by tossing them into hot oil during a family picnic. This discovery revolutionized the local cuisine, and Woodman's became a pilgrimage site for foodies from around the world. Their clam chowder, though overshadowed by the famous fried clams, is equally outstanding—thick, full of meaty clam pieces and potatoes, with a distinct hint of bacon that adds depth to the flavor. The restaurant has retained the character of a typical 'seafood shack' – a simple establishment with wooden tables, where food is ordered at the counter and meals are served on plastic trays. This authenticity attracts both locals and tourists who value the authenticity of the experience over sophistication. Prices are reasonable and portions are generous, making Woodman's a great place for a family meal after exploring picturesque Essex, a town known for shipbuilding and picturesque salt marshes.

Crossing the New Hampshire border, at 407 NH-286 in Seabrook, Brown's Lobster Pound offers a different approach to clam chowder. It is a typical 'lobster pound' – a type of restaurant characteristic of the region, where you can choose a live lobster from a tank and watch it being prepared. Brown's is seasonal, with the busiest period from late spring to early fall, when fresh clams are at their best. Their clam chowder is more rustic, with larger pieces of clams and potatoes, less thickened than Boston versions, allowing the flavor of the clams themselves to shine through. The restaurant is located in a picturesque spot by the water, overlooking fishing boats and seagulls circling above the marina. It's the perfect place to relax after a day spent on the beaches of New Hampshire, which, although shorter than in neighboring states, offer beautiful views and a peaceful atmosphere. Prices at Brown's are competitive, and the option of combining clam chowder with lobster or other seafood makes a visit a real treat.

Returning to Massachusetts, it is worth visiting lesser-known but equally worthwhile places. This region offers a unique opportunity to compare different styles of preparing the same soup – from the thick, creamy Boston versions to the lighter, more clam-focused variants of the seaside shacks. Each restaurant has its own secret ingredient or method – some add a dash of sherry, others prepare their own cream, and still others use special herb blends. This diversity within a single culinary tradition shows how clam chowder has become a canvas for culinary creativity while retaining its basic characteristics: a creamy base, fresh clams, potatoes, and bacon.

Maine, a state best known for its lobsters, also has a deep clam chowder tradition, often overlooked by tourists. Gilberts Chowder House at 92 Commercial Street in Portland is an institution that has been proving for decades that Maine can compete with Massachusetts when it comes to this soup. Portland, Maine's largest city, combines a port character with a thriving culinary scene, and Gilberts bridges the gap between tradition and modernity. Their clam chowder has won numerous awards in local competitions, standing out for its perfect balance between creaminess and the distinct flavor of clams. The restaurant uses clams dug up the same day from the nearby beaches of Casco Bay, guaranteeing a freshness that is impossible to achieve in places far from the coast. Gilberts also offers an interesting 'chowder flight' option – a tasting of three different types of chowder, including classic clam, fish, and lobster, which allows you to understand the evolution of this soup and the differences between the variants. Prices are reasonable, and the location on Commercial Street, in the heart of Portland's historic waterfront district, makes a visit a perfect combination with sightseeing.

Further south, in Wells on 216 Mile Road, Billy's Chowder House represents another aspect of Maine's culinary culture. It is a family business that has been operating for generations, where recipes are passed down orally and each generation adds its own touch to the tradition. Billy's is famous for using only local ingredients—clams from Wells Harbor, potatoes from farms in the Maine hinterland, cream from local dairies. This farm-to-table philosophy, long before it became fashionable, gives their clam chowder a unique, authentic flavor that differs even from other restaurants in Maine. The restaurant is located slightly off the main road, in a quiet area surrounded by pine forests and marshes, creating an atmosphere of peace and relaxation – perfect for a wellness escape in the countryside. Billy's also offers a picnic option – you can order clam chowder in take-out containers and eat it on a nearby beach while watching the sun set over the Atlantic. This experience, combining simple but perfect food with the beauty of Maine's nature, embodies what clam chowder really is – not just a soup, but a way of life.

In Kittery, on the border with New Hampshire, Bob's Clam Hut at 315 US-1 has been continuing the tradition since 1956. It's a classic roadside spot where the lines can be long during the summer season, but no one complains—the quality of the food is worth it. Bob's clam chowder is simpler than in more sophisticated restaurants, but that simplicity is its strength. They use basic ingredients in perfect proportions, allowing the flavor of fresh clams to dominate. Their philosophy is simple: if you have the best ingredients, you don't need to complicate them. Mike's Clam Shack in Wells at 1150 Post Road offers a similar approach, with the added bonus of a beautiful view of the Rachel Carson National Wildlife Refuge. Both places represent the tradition of 'clam shacks' – simple establishments where the food is the most important thing and the atmosphere is informal and family-friendly.

The Porthole Restaurant & Pub at 20 Custom House Wharf in Portland concludes our culinary journey, offering a more contemporary take on clam chowder. Located directly on the waterfront, overlooking working fishing boats and yachts, the Porthole combines traditional recipes with modern culinary techniques. Their clam chowder is lighter than classic versions, with more pronounced herbal notes and a delicate hint of white wine, making it more sophisticated, though some purists may consider this a departure from tradition. The restaurant also offers options for those with intolerances—gluten-free and low-fat versions—showing how clam chowder is evolving to meet modern dietary demands without losing its essence. Prices at the Porthole are higher than at traditional shacks, but the experience—a combination of excellent food, beautiful views, and professional service—justifies the expense, especially for those looking for a more elegant conclusion to their culinary journey along the East Coast.