Chowder is an American classic for a reason, it’s warm, hearty, and built for cold weather comfort. In this video, I make a ...

This classic New England clam chowder recipe features whole littleneck clams and a homemade clam broth for extra freshness and appeal.

"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...

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 ...

According to the National Day Calendar, “Each year on February 25th people across the nation have a bowl and spoon ready to be filled with clam chowder as they prepare to participate in National Clam ...

There's nothing like freshly made chowder made from scratch, but there are also some outstanding canned options on the shelf at your local grocery store. These savory, creamy soups are packed with ...