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 ...

This classic New England clam chowder recipe features whole littleneck clams and a homemade clam broth for extra freshness ...

Succulent shrimp, tender cod, and luscious scallops are gently poached in the creamy tomato-based broth in our Long ...

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 ...

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 ...

A clear clam chowder recipe can be traced back to an 1888 cookbook (though that recipe does throw in some tomatoes, a la Manhattan). Other reports call Rhode Island clam chowder the true original ...

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 ...

Nothing kicks off National Clam Chowder Day quite like a steaming bowl of one of America’s favorite soups, thick with clams and potatoes and bold enough to make you forget it’s still cold outside.