Over the last decade, while traveling through the United States, I fell in love with clam chowder. After tasting quite a few bowls of this New England classic, I have come to know what makes a really good chowder—not too much pork, lots of mollusks, a delicious broth that is creamy and not too thick. I was inspired to develop a version that connects my new favorite to my heritage, and I started by substituting the clams with mussels. Generally cheaper than clams, mussels are a staple in Italian fish soups, so their cost makes this an everyday kind of soup instead of something to make for special occasions. One of my favorite lunches is a big bowl of this soup, fettunta, and a cold glass of Pinot Grigio or a beer.
Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.