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.

My very first job was as a host in a local restaurant, and one of my opening shift duties was to write all the daily specials on a board next to the host stand. One Saturday morning, I printed off the ...

When you want the best clam chowder you have to start with the highest quality clams. These specific clam chowders all use some of the highest quality clams.

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

When the weather turns frightful, nothing beats a steamy bowl of nourishing New England clam chowder. From America’s oldest ...

I was today years old when I learned that there are more than two types of clam chowder. New England clam chowder is the one I grew up eating (mostly the canned, condensed version), but I knew that ...

May 4 -- Celebrate New York City with Emeril Lagasse's Manhattan Clam Chowder. And whip up his New York Style Cheese Cake to top it off. Ingredients 8 pounds quahog or large cherrystone clams, ...

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 ...

Wheaty, crunchy, and very hearty -- these unleavened crackers swell slightly in creamy New England clam chowder.

Dining Services’ Redwood Sluggers team took third place in the Best Professional Manhattan category for its Manhattan clam chowder at the recent 28th Annual Clam Chowder Cook-Off at the Santa Cruz ...

As a young boy growing up in Mexico, Samuel Sanchez savored eating fish soup with family at his grandmother’s long dinner table. The soup was cooked by his uncles — a detail that stuck with Sanchez, ...