Best of Boston

Experimentation may be the spice of fine dining, but chowder demands tradition. To heretics inclined to load their chowder with corn, carrots, or—God forbid—Baileys Irish Cream, we say: Move west. Real Bostonians demand their chowder like Turner’s. That is, dense with clams, not flour; well stocked with potatoes; flavored with the merest hint of smoked pork; and awash in aromatic cream.