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 ...

When I was a kid, one of my favorite meals was chowder. Of course, back then (way, way back), as far as I knew, there were only two types of chowder — New England clam chowder and Manhattan clam ...

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 ...

What He’s Known For: Riffing on New England classics with the freshest local ingredients and equal parts whimsy and luxury. AS A CHEF in Maine, chef Colin Wyatt has to satisfy certain expectations.

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 ...

This cream-free fish chowder recipe features a plethora of seafood, a roasted tomato-based broth, and plenty of smoky-spicy ...

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 ...

Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock that uses existing ingredients (cobs from the ...