Chowder is an all-year, all-weather soup. When the weather is wet and chilly, there’s nothing more comforting than hunkering over a steaming bowl of chowder, with seafood and chunky potatoes jockeying ...

Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to this day, I can’t resist its rich and creamy texture filled with tender ...

Just because you're pouring soup from a can doesn't mean it can't be made better with a little enhancement. The right choice of seasonings can elevate clam chowder so that the soup you serve is ...

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 ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

A splash of tequila in your creamy chowder might not sound like the best idea, but when you think about it, this variety is ...

Forbes contributors publish independent expert analyses and insights. Amber Love Bond is a Miami-based food + beverage and travel writer. Did you know October is National Seafood Month? Well, now you ...

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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 ...