We may receive a commission on purchases made from links. New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers ...

Clam chowder is a white milky or red tomato-y soup with clams and vegetables like onions and potatoes. Arguably, the most famous clam chowder is New England clam chowder. New England clam chowder is a ...

Our Manhattan-style clam chowder features a rich, tomatoey broth, bacon, potatoes, chopped clams, and tarragon for a unique ...

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 ...

Once again, it was an honor to host The Big Taste at the Greater New Haven Chamber of Commerce Business Expo, which showcased several area restaurants. After sampling the chefs’ creations, attendees ...

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 ...

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Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. For decades, New Yorkers have had a special relationship with clams. Local ...

My first entry into the United States, many decades ago, was in the city of Boston — and my first American meal was a clam ...