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

Classic clam chowder brings to mind cozy nights spent by the sea, and that’s exactly what we were going for with our best-ever recipe. If you usually refrain from making clam chowder homemade, I ...

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.

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 ...

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 ...

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 ...

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 ...