Sorry Manhattan, there is but one clam chowder in our books and it hails from New England. Rich and creamy and always studded with bacon, we don’t feel guilty slurping every last drop. In dip form, this quintessential recipe is a cinch to pull together, and grilling both the clams (until they just open) and bacon will make for one very happy grill. As the bacon cooks on the grill, drops of fat will permeate under the hood and make all your neighbors jealous, so don’t skip that step. Best chilled, this dip can easily be made a day ahead of time.