We may receive a commission on purchases made from links. New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers ...

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 ...

Start by cutting off the dark green tops of the leeks. Split them into quarters, slice into ½-inch pieces, wash well and set aside. Cut the bacon into thin strips. Heat a stock pot over medium-high ...

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky. This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way ...

The first chilly evening of the season is enough to make a warm bowl of soup sound better than anything else for dinner.

Dinner used to lean on casseroles, soups, skillet mains, and simple sides that did not need a long list of extras.

Pulitzer Prize-winning food writer Jonathan Gold reviews Michael Cimarusti's new restaurant, Connie & Ted's. He recommends the oysters, the Rhode Island clam chowder, stuffies, clam cakes, steamed ...