New England clam chowder is one of the oldest and most classic soups to exist today, predating even the United States and the region it is named after. Originating several centuries ago with early ...

Add Yahoo as a preferred source to see more of our stories on Google. Two large mugs of clam chowder with fresh herbs Whether you prefer New England or Manhattan clam chowder, making it from scratch ...

“Clam chowder is one of those subjects, like politics and religion, that can never be discussed lightly,” Louis P. De Gouy wrote in 1949 in The Soup Book. Almost 70 years later, that’s still the case ...

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 ...

If I invite you over for dinner (and I’m confident it’s something you’ll enjoy), chances are good I will be serving some kind of seafood stew. It never fails as a stress-free way to treat guests to a ...

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

From classic comfort foods to regional standouts and desserts, we’ll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post. This week, we’re diving into ...

Manhattan is going head-to-head with New England in this clam chowder cook-off. Chef Mike Price of New York City's The Clam restaurant and cookbook author Annie B. Copps are preparing their hometown ...