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

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Clam chowder is one of those dishes that inspires strong feelings and opinions. There are two main camps: the tomato-based Manhattan-style chowder crowd and the thick and creamy New England clam ...

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.

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 ...

This ingredient is added to differentiate San Francisco clam chowder from the New England variety, providing a tangy, ...

Diners share the best restaurant clam chowders, from coastal favorites like Iggy’s and James Hook to chains serving rich, creamy New England-style bowls.

White wine and whole topneck clams provide the sophisticated flavor in Walnut Creek Yacht Club‘s New England-style clam chowder, which has been on the menu since the downtown Walnut Creek restaurant ...