Chowder is an all-year, all-weather soup. When the weather is wet and chilly, there’s nothing more comforting than hunkering over a steaming bowl of chowder, with seafood and chunky potatoes jockeying ...

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 ...

Nothing tastes quite like home, like clam chowder. Celebrate this tasty staple at these Greater New Bedford eateries.

What He’s Known For: Riffing on New England classics with the freshest local ingredients and equal parts whimsy and luxury. AS A CHEF in Maine, chef Colin Wyatt has to satisfy certain expectations.

Looking to create the perfect clam chowder at home? Worry not, as we've consulted some expert chefs to help you avoid these ...

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Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot over ...

Clam chowder makes for a hearty, comforting dinner this time of year. And, since clams — especially prep-free canned clams — are quick-cooking, this dish is a prime candidate for a 5:30 Challenge ...

Many cream-based chowders suffer from the same problem -- it's hard to taste anything but the cream. Admittedly, all that fat is mighty delicious. But if you're going to go to the trouble of making a ...

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 ...