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.

Channel those beach vibes at this airy, modern spot, which offers stunning ocean views and steaming bowls of clam chowder. For his take on the New England classic, Chef Brian Redzikowski pulls in plenty of bacon and cherrystone clams, then further amps up the flavor with a slick of Old Bay oil, a squirt of house hot sauce and some crunchy croutons on top. The rooftop deck is an ideal spot to savor a bowl while soaking up the striking views of the Pacific Ocean below.

Many of the dishes served at this sleek seafood spot are small plates meant to be shared, but one taste of the clam chowder and you may not want to give up even a spoonful. Chef/Partner Giuseppe Tentori builds on a creamy broth base by adding succulent clams and smoky chunks of Nueske's bacon, along with a garnish of housemade oyster crackers for extra crunch. Each order comes served in a Mason jar and can be customized with a GT hot sauce — either Burn or Smoulder.

The Clam serves its namesake bivalve in a variety of bright, briny iterations, but a sure bet is the chowder. Chef-Owner Mike Price sticks close to tradition when it comes to the chowder at his elegant, brick-walled eatery. He offers a cream-based version featuring bacon and leeks. This rich concoction comes strewn with clams still in their shells and a sprinkling of oyster crackers on top.