15. Clam Chowder — San Francisco, California

I live in the Boston area, have family in the Bay area, have been up and down both coasts. Yes the chowder is good in SF. It’s also good in Seattle, but I’d suggest trying New England / New York chowders. In MA (particularly on Cape Ann) don’t miss the haddock chowder. In RI, there are some folks who make a clear broth chowder, and serve it with a pitcher of warm cream, in case you want white. As you get towards NY/Long Island, you’ll start to see chowder made with tomatoes (chunk or smooth).

I like ’em all. What I don’t like is white chowder that’s been thickened with corn starch, which I’ve run into at tourist joints (I send it back).

All that said, I’d add:

21. Shrimp Etouffe — New Orleans

22. Seafood Gumbo with Andouille — Louisiana coast (Cajun country)

In spite of these both having French roots, they’re surprisingly different.