Clean the mussels really well, scrubbing the outsides and removing the beards, and discard any that are damaged, open or do not close when tapped on the side of the sink. Put them into a large ...

Steam mussels with water until barely opened, reserve and decant broth. Remove mussels from shell, reserve for soup. Heat a soup pot over medium high heat. Add the onions, celery, carrots, and ...

Steam mussels with water until barely opened, reserve and decant broth. Remove mussels from shell, reserve for soup. Heat a soup pot over medium high heat. Add the onions, celery, carrots, and ...

Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...

This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests that ...

This article appears in print in the November 2019 issue. Click here to subscribe. Local food and travel writer Naomi Tomky’s work has been published in dozens of national magazines, but The Pacific ...

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 ...