Clam Chowder with Smoked Bone Marrow: Ox, Portland, Ore.

The Original Chef Greg Denton, a Vermont native, grew up with creamy seafood chowders, and when he opened this Argentine-style grill with his wife, chef Gabrielle Quiñónez Denton, he wanted to include a lighter version on the menu. The Twist The Dentons eliminate flour to create a brothier base for their chowder ($15) and pile it […]