In the clam chowder wars, I choose to remain neutral. Whether cream or tomato based, both are fine with me. Although I have food preferences, I certainly wouldn’t have gone the route of Cleveland ...

Add Yahoo as a preferred source to see more of our stories on Google. Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is ...

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 ...

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 ...

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 ...

It’s a pretty common trope of dads being clueless in the kitchen. There’s a scene in the movie “The Santa Clause” where Tim Allen’s character burns the Christmas turkey and has to take his young son ...

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 ...