This classic New England clam chowder recipe features whole littleneck clams and a homemade clam broth for extra freshness and appeal.

Add Yahoo as a preferred source to see more of our stories on Google. Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to this ...

When you're entertaining during the shoulder season between light summer fare and proper fall and winter comfort food, turn ...

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 ...

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 ...

Ina Garten’s secret to really good clam chowder? Nothing surprising, just a handful of simple ingredients that make all the difference. While making her East Hampton Clam Chowder recipe, the Food ...

As soothing as a minimal, thin soup can be, I tend to prefer recipes with more texture and body. That’s because I often lack the bandwidth to make multiple-course meals, and the soup — along with some ...

As anyone who's seen "Sweeney Todd" knows, British cooks will put almost anything into a pie. So it's not surprising that when Colonists from the Old Country arrived on Long Island shores in the 1600s ...

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.

There is more to chowder than the cream-based New England style and the tomato-forward Manhattan style, like this ...

New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers added ship's biscuits to thicken it and were also ...