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 streamline the process it still takes quite a bit of time and effort.

When you want the best clam chowder you have to start with the highest quality clams. These specific clam chowders all use some of the highest quality clams.

To the surprise of pretty much no one, the first restaurant to add clam chowder to its menu is in Boston. Discover which ...

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 ...

May 4 -- Celebrate New York City with Emeril Lagasse's Manhattan Clam Chowder. And whip up his New York Style Cheese Cake to top it off. Ingredients 8 pounds quahog or large cherrystone clams, ...

I was today years old when I learned that there are more than two types of clam chowder. New England clam chowder is the one I grew up eating (mostly the canned, condensed version), but I knew that ...

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 ...

Wheaty, crunchy, and very hearty -- these unleavened crackers swell slightly in creamy New England clam chowder.

The Santa Cruz Clam Chowder Cook-Off returns to the Santa Cruz Beach Boardwalk this weekend, Feb. 22 and 23. Different forms of clam chowder will be featured, from Manhattan-style clam chowder to the ...

On cold winter days, a hot soup dish comes to mind. In Korean cuisine, gukbap, soup with rice, sundae guk, or spicy bean sprout hangover soup are perfect choices. What about Western-style soups?