A Lighter Take on New England Clam Chowder

There's no better antidote to crappy Winter weather than clam chowder. If you're partial to the New England kind — the traditional version that calls for copious amounts of salt pork and more heavy cream than you want to know about — then you'll love this creative take on the classic.

This rendition, which comes from chef Sam Talbot's book, The Sweet Life, calls for a few unusual additions: celery seeds, rice flour, and almond milk. You may be skeptical at the moment, but I promise you won't be once you try it: it's zippy, creamy, and briny all at once. Once the chowder comes together, it's finished with a generous dusting of fresh dill weed.