Chowder and Cape Cod: a marriage made in culinary heaven. Chowder's roots can be traced back to 18th-century seafarers, who made the dish with whatever fish was available and without potatoes or cream ...

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 ...

This Manhattan clam chowder's tomato-based broth is spiked with white wine, laced with bacon fat, and ready to do battle in the regional chowder wars. It gets delicious heft from gently mashed baby ...

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 ...