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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Stacked cans of various clam chowders - Wendy Hector/Static Media While chowder has been around for centuries, our modern styles ...

“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 ...

From creamy New England to tomato-rich Manhattan and clear-broth Rhode Island, clam chowder is a beloved American comfort food with deep regional roots. Each style tells a story of local ingredients, ...

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 ...

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 ...

Mmm…chowdah! Whether we're dining at a seafood shack on vacation, eating our way through the local fish market, or indulging in a night out at a seafood restaurant ...

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 ...

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.