1: Pat the salmon dry and lightly sprinkle salt and pepper all over. 2: Heat a medium nonstick or cast-iron skillet over ...

A runner-up is certainly the Manhattan chowder with its red, tomato-infused broth, while Rhode Island opts for a clear base ...

The Old Clam House is a Bayview seafood institution serving perfectly solid fish and chips, clam chowder, and seafood pastas. Clam juice shots are on the house.

In a large skillet over medium heat, combine clams, 2 cups clam juice and water. Bring to a rolling boil, reduce to simmer and steam, covered, 5–7 minutes or until clams open, shaking pot ...

Add the clam juice and increase the heat to medium-high to bring to a simmer. Continue to rapidly simmer until reduced by about half, 5 to 7 minutes. Add the cooked pasta, butter and lemon zest.

A savory, citrusy broth brings serious flavor to both the creamy risotto and the poached cod we serve it with. This easy white fish risotto gets a thorough depth of flavor from a broth augmented ...

This classic white clam dip, filled with cream cheese; crème fraîche; and, of course, canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add ...

Chicken broth works, but bottled clam juice (a smart tip from my colleague Genevieve Ko), readily available in most grocery stores, gives you a clean seafood taste. A splash of heavy cream takes ...