Parts of Boston Harbor are clean enough for recreational shellfishing for the first time in a century. To mark the moment, we ...

That's where this ridiculously easy 5-can clam chowder comes in. Rich and creamy, it tastes like a vacation but requires only ...

We may receive a commission on purchases made from links. New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers ...

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 ...

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 ...

Manhattan clam chowder does not contain the milk or cream that you would add to New England clam chowder, so it doesn't have a thick, white broth. Instead, the broth is a mixture of clam juice and ...

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 ...

"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

The best, creamy New England clam chowder recipe uses tender potatoes, bacon, and plenty of cooked clams in a rich, creamy broth with a slightly smoky flavor. It’s what we call comfort in a bowl! WANT ...

Add Yahoo as a preferred source to see more of our stories on Google. Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is ...

If you’re looking for a satisfying fall or winter soup, consider a creamy, chunky chowder. The classic, of course, is New England clam chowder. 1. Place diced bacon in a soup pot over medium heat.