From Manhattan to New England, clam chowder is known for its competing varieties as much as for its comforting briny flavor. It seems every state on the East Coast has its own take on the popular soup ...

Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock that uses existing ingredients (cobs from the ...

Start by cutting off the dark green tops of the leeks. Split them into quarters, slice into ½-inch pieces, wash well and set aside. Cut the bacon into thin strips. Heat a stock pot over medium-high ...

You might think that no New England chef worth their locally harvested sea salt would go near store-bought clam chowder, but that isn’t the case. “I’m from New England,” says Lambert Givens, executive ...

Our Manhattan-style clam chowder features a rich, tomatoey broth, bacon, potatoes, chopped clams, and tarragon for a unique ...

“CHOWDER” CAME into English from the French word “chaudiere,” which translates as kettle. In French-speaking zones of eastern Canada, the chaudiere was traditionally filled with fish soup built on a ...

NEW BEDFORD — New England clam chowder is an honorable favorite in this region, celebrated for its rich, creamy broth, hearty clam pieces, and sometimes a hint of bacon. In New Bedford, this classic ...

When the Oregon coast turns cold and gray, rain coming in sheets, there are few better ways to warm the soul than with a creamy bowl of clam chowder. And the coast has plenty of chowder to choose from ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...