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 ...

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.

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 ...

Clam chowder is one of those dishes that inspires strong feelings and opinions. There are two main camps: the tomato-based Manhattan-style chowder crowd and the thick and creamy New England clam ...

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 ...

Massachusetts is a state synonymous with clam chowder -- and this Boston restaurant serves some of the best, garnished with a ...

Legal Sea Foods is legendary for their top-notch meals and is a go-to for Chef Kolby. “Legal Sea Foods nails it every time, he says. “Their chowder is velvety with a deep, ocean-forward flavor and ...

In a large heavy-bottomed saucepan over medium-high heat, cook the bacon until crisp and it has rendered all its fat. Use a slotted spoon to transfer the bacon to a plate and set aside. Return the ...