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.

My very first job was as a host in a local restaurant, and one of my opening shift duties was to write all the daily specials on a board next to the host stand. One Saturday morning, I printed off the ...

Wheaty, crunchy, and very hearty -- these unleavened crackers swell slightly in creamy New England clam chowder.

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

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 ...

May 4 -- Celebrate New York City with Emeril Lagasse's Manhattan Clam Chowder. And whip up his New York Style Cheese Cake to top it off. Ingredients 8 pounds quahog or large cherrystone clams, ...

I was today years old when I learned that there are more than two types of clam chowder. New England clam chowder is the one I grew up eating (mostly the canned, condensed version), but I knew that ...