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 ...

Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...

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 ...

Instant Pot Clam Chowder is a creamy, comforting soup packed with tender potatoes, carrots, celery, and clams. This easy ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot over ...

Clam chowder makes for a hearty, comforting dinner this time of year. And, since clams — especially prep-free canned clams — are quick-cooking, this dish is a prime candidate for a 5:30 Challenge ...

I have a recipe I want to share with you that I have made since the 1970s. Not too often, so my family considers it a real treat! I’m talking about clam chowder. My recipe has evolved over the years ...

In a large soup pot, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Season with a little salt and pepper.

Ina Garten’s secret to really good clam chowder? Nothing surprising, just a handful of simple ingredients that make all the difference. While making her East Hampton Clam Chowder recipe, the Food ...

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

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 ...