This chowder tastes best the day it’s made, but it can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, stirring frequently to maintain the creamy texture. For freezing, it’s best to omit the cream and add it after thawing to avoid separation. Too thick? Add a splash of seafood stock or water. Too thin? Simmer longer to reduce, or stir in a slurry of cornstarch and cold water. If your chowder curdles, it likely overheated. Remove from heat immediately and whisk in a cold butter cube to smooth it out. Serve in warmed bowls, garnished with fresh chives or a squeeze of lemon juice. It pairs wonderfully with crusty bread or a simple green salad.