Rhode Island clear-broth clam chowder is a local culinary tradition that traces its roots to Native Americans who prepared ...

Ladle chowder into bowls and serve. About this recipe Emeril Lagasse created this rich, creamy clam chowder recipe based on the New England clam chowders he grew up eating in his hometown of Fall ...

Add leeks to pot and sauté until soft, 4 minutes. Add reserved clam juices, diced potatoes and diced celery root and bay leaves, plus enough water to just cover vegetables. Bring everything to a ...

Rain be damned. Unlike the chowders of the Northeast, Minorcan clam chowder is made peppery with datil peppers, a cousin of the habanero. Image Attendees stand in the rain at this year’s fair ...

Here’s a look at nine fantastic Bay Area eateries who take slurping to the next level, from Walnut Creek Yacht Club and its creamy clam chowder to San Jose’s King’s Fish House and its spicy ...

Their chowder is a bacon fat and potato-enriched clam chowder, whereas the Manhattan one is clear and has no potato to thicken it. It was likely the result of Portuguese immigrants cooking with ...