Despite chowder originating in France, somehow this classic dish has made its mark in the US, especially in New England and San Francisco. Everyone has their own version of clam chowder which they claim to be the best, and I have to say my version is not too shabby either. I love serving chowder in a bread bowl — tear off some of the crusty bread and dip it in the creamy white soup, filled with juicy clam meat, potato and bacon bits. And with no bowls to wash up, what's not to love?