New England:
Lobster
NE clam chowder
Lobster bisque
Clambake
I'm particularly fond of Nantucket bay scallops, in season now.
Keep it simple with lobster and scallop recipies. Lobsters only need to be boiled unless you're doing an honest-to-goodness clambake, in which case they get thrown up under the tarp. Similarly, scallops really only need to be seared a little. My wife sears using bacon fat and mixes in a little maple syrup (real maple syrup... dark amber, not Aunt Jemima) and they really get great flavor this way.
On the clam chowder front, the chowder should be meaty enough to have clam in every bite. Make sure the recipe calls for something that will have some bacon or ham flavoring in it. Here's a good one from The Cliff House in Ogunquit, Maine:
Note: While the above recipe, from their cookbook, calls for canned clams and bottled clam juice, the recipe can be easily adapted to fresh clams. See the link to Sayle's Seafood and order some littleneck clams. They come in the shell, so probably allow ½ pound of little necks per serving to make a meaty chowder.
You can also do a google search to find other recipes.
Finally, there are some good frozen clam chowders out there, too. Here's one from The Lobster Guy that's pretty good (it's probably my favorite frozen clam chowder.) Also, while I don't particularly care for Legal Seafoods as a restaurant, they do package a FRESH clam chowder... not sure how how widely distributed it is... that's pretty good.