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 ...

In the clam chowder wars, I choose to remain neutral. Whether cream or tomato based, both are fine with me. Although I have food preferences, I certainly wouldn’t have gone the route of Cleveland ...

The "white" version of clam chowder might be the more well-known of the two, but that doesn't mean it's better. This soup may not be creamy, but it's full of fresh seafood flavor, the bright taste of ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

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 ...

My very first job was as a host in a local restaurant, and one of my opening shift duties was to write all the daily specials on a board next to the host stand. One Saturday morning, I printed off the ...

For example, corn chowder is wildly different from New England clam chowder; even if you keep the clams, chowder can differ heavily from location to location, as is seen when you compare New England ...