Nothing beats this homespun version of clam chowder, sans cream, sans razzmatazz. Nothing to it — “nothing” being a few worthy items: chewy, flavor-packed clams; potatoes; onions; and a handful of bacon.

A lot goes in to the making of our magazine covers, and this food photo shoot was no exception. The creative concept and photography was the brainchild of Steve Exum ’92 and his team.

Enjoy this recipe courtesy of Jennifer Ho, an associate professor in the department of English and comparative literature.