- That's good stuff.
- So Atlantic Fish Company has been a staple
at the Back Bay since the late '70s.
Fresh seafood, fresh oysters, lots of clam chowder.
- Well, I come here 'cause this feels
really fresh and clean even though it's kind of
that rich, heavy, creamy one.
- [Danny] There's definitely a rich history
when it comes to this soup.
Originally in France, they would make it basically
as a base, and they would add whatever shellfish
or finfish into the soup and call it a cauldron.
Immigrants came to Nova Scotia,
and the Nova Scotia Canadians
came down to the New England area,
and that's where the soup originated from.
And since we have the best clams in the world,
it just makes this dish so much better.
- Been doing this for about 10 years now.
That's when we originally came up with it.
We haven't changed it a bit since.
- [Interviewer] Is there anything in your clam chowder
that makes it different from all the other ones?
- Um, probably this. This here.
Most people use clam bases
because this is very labor-intensive process
to poach the clams, reduce the broth,
take the clam meat, and chop it up.
You have to squeeze out the innards
so your chowder stays nice and white.
It's a very labor-intensive thing.
But when you have passion for the chowder, it's worth it.
- [Joe] So our chowder has won Chowderfest,
ranked one of USA Today's
top 10 chowders in all of Massachusetts,
as well as best chowder in Boston.
- The brininess of the clams still
comes through in this chowder,
and I think the reason why that is,
is because they make the clam broth in-house.
- You can taste the freshness.
It's like you instantly know these clams
came from this area.
- If you're paying for a bowl of clam chowder,
it shouldn't be more of a potato chowder.
It should have a lot of clams,
and for this, you are getting a lot
of clams in your chowder, so the money is worth it.
It's not super overpoweringly creamy and rich.
- Mmmm.
Ooh.
Is there Tabasco?
Oh, there it is.
- I'm done.
- I think we have the perfect balance,
and then when you put it inside a bread bowl.