Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to this day, I can’t resist its rich and creamy texture filled with tender ...

I can't think of anything more welcoming on a cold winter evening than a bowl of steaming hot New England clam chowder (pronounced "chowda" in New England). The aroma reminds me of the ocean on a ...

I have a recipe I want to share with you that I have made since the 1970s. Not too often, so my family considers it a real treat! I’m talking about clam chowder. My recipe has evolved over the years ...

Adding this ingredient to the store-bought clam chowder you're heating up can steer pre-made ingredients into a more luxurious lane.

This isn’t just any clam chowder—it’s the real deal, made with freshly steamed clams that bring the unmistakable briny-sweet flavor of the Atlantic straight to your bowl. Creamy, hearty, and deeply ...

Clam chowder is one of those dishes that inspires strong feelings and opinions. There are two main camps: the tomato-based Manhattan-style chowder crowd and the thick and creamy New England clam ...

Growing up in the Boston area, fish and seafood were (and still are) plentiful. Still, in the 60s, it was not something we ...

Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

In the kitchen today, we welcome David Crane from Legal Sea Foods making us a New England Clam Chowder. Legal Sea Foods will be celebrating “Chowder Day” on January 15 th with $1 cups and $2 bowls of ...