It looked straightforward as Ernesto García heated the pan, then poured in a base of heavy cream, coconut, and spices. He added clam juice — and was on his way to conjuring a seafood chowder that was ...

You don’t have to be a Bostonian to revel in chowdah. Clam chowder is every bit as beloved on the West Coast, where chefs at waterside restaurants — and more than a few inland — pride themselves on ...