It is also central to the flavoring of clam chowder. Area restaurants compete for local bragging rights for having the best area clam chowder. This is often served alongside clam chowder. They are often used as the "clams" in clam chowder. The episode starts in Fogburyport, birthplace of Green Clam Chowder. Some people serve basic corn chowder as a vegetarian alternative to clam chowder. Clam juice is sometimes used in the preparation of clam chowder and other chowders. It is also used in various clam chowder and oyster stew recipes. Soft-shell clams can be eaten steamed, fried, or in clam chowder. They can also be used to make clam chowder. In Connecticut clam chowder, milk is used instead of cream. It included theatrical performances, a pancake breakfast, clam chowder cookoff, midnight market and street entertainment. Rhode Island, like the rest of New England, has a tradition of clam chowder. New England clam chowder is usually accompanied by oyster crackers. The cakes tend to be eaten dry, dipped in clam chowder, tartar sauce or ketchup.