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 ...

New England clam chowder is one of the oldest and most classic soups to exist today, predating even the United States and the region it is named after. Originating several centuries ago with early ...

Just because you're pouring soup from a can doesn't mean it can't be made better with a little enhancement. The right choice of seasonings can elevate clam chowder so that the soup you serve is ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot over ...

Full of corn, cod and potatoes, this one-pot soup from David Tanis rounds out a menu of cherry tomato toasts and fresh nectarines in lime syrup. By David Tanis We’re on a high with cooking at my house ...

Fennel and tarragon blend in this rich clam chowder. (AP Photo/Matthew Mead) Many cream-based chowders suffer from the same problem -- it's hard to taste anything but the cream. Admittedly, all that ...

I’ve been exploring the logic behind regional classics, and the “Cowboy” twist on New England clam chowder is a masterclass ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

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Diners recommend these chain restaurants for flavorful New England clam chowder worth trying.