This version of clam chowder, listed as Zuppa di Vongole, follows a traditional New England style with clams in a creamy broth as the first course of their clambake menu.[4] The kitchen treats it as a composed course rather than a side, which suggests a focus on balance between the richness of cream and the salinity of the shellfish.[4] Diners can expect a smooth, velvety texture with pieces of clam that remain distinct in the bowl, setting up the rest of the multi-course clambake.[4] Food writers describing this clambake note that the chowder plays a key role in the experience, framing it as an intentional opening to a seafood-focused meal rather than an afterthought.[4][13]