Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

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 ...

Like many New Englanders, I’ve been a chowder essentialist, believing that the best chowders are achieved by coaxing the maximum flavor from a minimum of ingredients. Then I made this herb-scented ...

New England Clam Chowder is a beloved classic, known for its creamy texture, tender clams, and comforting flavors. However, it isn’t always suitable for everyone—whether due to dietary restrictions, ...

Whether you live in Maine, Boston, San Francisco, New York City, or elsewhere, you've probably pledged your allegiance to either Manhattan or New England clam chowder — and wouldn't dream of ever ...

When I was a kid, one of my favorite meals was chowder. Of course, back then (way, way back), as far as I knew, there were only two types of chowder — New England clam chowder and Manhattan clam ...

I remember childhood trips to Maine - Kennebunkport and Old Orchard mostly. In Maine, life, family and plenty of good food is framed on the water's edge. When I moved to Montana, the single element ...