In the clam chowder wars, I choose to remain neutral. Whether cream or tomato based, both are fine with me. Although I have food preferences, I certainly wouldn’t have gone the route of Cleveland ...

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

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 ...

New England clam chowder might steal the headlines, but there are plenty of other delicious clam chowders worth checking out.

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.

The "white" version of clam chowder might be the more well-known of the two, but that doesn't mean it's better. This soup may not be creamy, but it's full of fresh seafood flavor, the bright taste of ...

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 ...

Like many restaurants often do, my dad’s place used to do a fish-on-Fridays thing, and the rotating soups of the day were always clam chowders — sometimes New England, sometimes Manhattan. I can’t ...

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 ...

Whether it’s classic New England Clam Chowder, a comforting mix of milky-white soup and briny clams, or Manhattan Clam Chowder, a heart tomato-based soup with salty, chewy clams, we love to chow down ...