Who says summer is the only time to enjoy clam chowder?
Anna Rossi believes the New England staple may be even better in the fall and it's just the thing to warm us up.
So this week in The Chef's Pantry, she gives us the secret to her award-winning recipe that starts with fresh local quahogs.
Click on the image below for the recipe:
Then, the hearty soup gets a delicious crunch with homemade croutons.
And it all pairs perfectly with a delicious, seasonal apple cider rum cocktail.
Watch Anna pull it all together in the full episode above.