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 ...

Chefs share the best chain restaurant clam chowders, from Legal Sea Foods to Red Lobster and more.

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 ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. For decades, New Yorkers have had a special relationship with clams. Local ...

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 ...

Once again, it was an honor to host The Big Taste at the Greater New Haven Chamber of Commerce Business Expo, which showcased several area restaurants. After sampling the chefs’ creations, attendees ...