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 ...

When that first crisp breeze rustles the leaves and the world smells faintly of woodsmoke and cinnamon, soup season has ...

The differences are subtle, but important. Manhattan clam chowder uses an aromatic base that’s reminiscent of Cajun cuisine, ...

This recipe for clam chowder comes from my mother. It was in regular rotation on our lunch menus growing up. And, while I know you can simply open up a can of soup and heat it up, I love making food ...

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 ...

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.

Taste New England tradition at this classic Massachusetts spot, serving the richest, creamiest clam chowder in the state.

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.

This is yet another of my grandmother’s wonderful recipes (I really should rename this column to “Guadalupe’s Recipes”) that everyone in my extended family loves — and has their own version of. Over ...

Dear SOS: I recently visited the San Juan Islands off Washington state and loved the clam chowder served at La Conner Brewing Co. in the scenic little town of La Conner, Wash. It is just spicy enough ...