This homemade New England clam chowder recipe shows how to prepare the classic soup using fresh littleneck clams, potatoes, bacon and cream. The cooking process begins by steaming the clams to create ...

Add Yahoo as a preferred source to see more of our stories on Google. Contest-Winning New England Clam Chowder Recipe photo by Taste of Home Even if you can't get to the New England shore for seafood, ...

Rich, creamy soups are normally associated with cozy winter days indoors. That’s not the case with clam chowder. The New England speciality is just as satisfying in cold weather as it is after a long ...

You could say this Cambridge-born chowder is a natural-born leader: It’s been served at nearly every presidential ...

Get full access to The Daily Beast for $1 Award-winning chef and author Scott Conant shares his dairy-free version of the classic chowder he grew up eating in Connecticut. Ken Goodman Working as a ...

Or, for other chowders that are inherently horseradish free, there’s Vivian Chan-Tam’s shrimp and corn chowder and Kay Chun’s ...

Mmm…chowdah! Whether we're dining at a seafood shack on vacation, eating our way through the local fish market, or indulging in a night out at a seafood restaurant ...

Jersey Shore restaurants are simmering soups of all kinds this time of year, from classic chowders and split pea to a modern ...

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 ...

I can't think of anything more welcoming on a cold winter evening than a bowl of steaming hot New England clam chowder (pronounced "chowda" in New England). The aroma reminds me of the ocean on a ...

This clam chowder is a classic New England-style. You can find all kinds of versions at Maine restaurants these days, but that wasn't always the case—in 1939, a ...

New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers added ship's biscuits to thicken it and were also ...