There’s a whole lot of chowder in Boston, but a standout is the New England clam and sweet corn chowder at K.O. Prime inside Nine Zero hotel. Chef Joshua Buehler combines bacon, onion, leeks, fennel, and celery, then adds wine, flour, thyme leaves, bay leaves, potatoes, and clam juice. The chowder is finished with Worcestershire sauce, Tabasco, black pepper, and sea salt. Milk is added moments before the chowder is plated for the guest and garnished with espelette pepper flakes and a side of K.O. Prime’s homemade oyster crackers. Buttery without being overly thick, this is one of Boston’s finest chowders.

90 Tremont St.