There are quite a few types of chowder out there, but few of them are quite as comforting and classic as New England clam ...

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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 ...

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.

Chowder is an American classic for a reason, it’s warm, hearty, and built for cold weather comfort. In this video, I make a ...

Many cream-based chowders suffer from the same problem -- it's hard to taste anything but the cream. Admittedly, all that fat is mighty delicious. But if you're going to go to the trouble of making a ...

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 ...

While I was testing recipes a few weeks ago, something strange happened. A deep whiff of the Manhattan-style clam chowder I had just made transported me for a brief moment to my grandmother Josephine ...

Many cream-based chowders suffer from the same problem – it's hard to taste anything but the cream. Admittedly, all that fat is mighty delicious. But if you're going to go to the trouble of making a ...

This is yet another of my grandmother’s wonderful recipes (I really should rename this column to “Guadalupe’s Recipes”) that everyone in my extended family loves — and has their own version of. Over ...

Many cream-based chowders suffer from the same problem — it’s hard to taste anything but the cream. Admittedly, all that fat is mighty delicious. But if you’re going to go to the trouble of making a ...