Every cook needs a classic New England chowder recipe in their arsenal. In a single creamy bowl you’ll find tender potatoes, bacon, and littleneck clams. Instead of seafood stock, the soup gets its rich flavor from dried shrimp. Find them in the international aisle of your supermarket, or any Asian grocer. Look for the brightest orange ones you can find; they’ll have the freshest flavor. In this recipe you take them straight from the package and boil them with milk and bay leaves to create a delectable salty broth. If you’d like to vary the recipe, try substituting shrimp for the clams.