New England has long had creamy clam chowder on lock, though there have always been slight variations in the dish’s recipe — and even its name. But whether it’s made with milk or cream, studded with salt pork or bacon, or named after New England or Boston, the ideal version of this iconic clam chowder is white in color, rich in taste and has zero trace of tomatoes. These days, a wicked-good bowl can be found far beyond New England. Read on to find top Food Network-approved spots across America.