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 ...

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 ...

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 ...

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 ...

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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Chowder is an all-year, all-weather soup. When the weather is wet and chilly, there’s nothing more comforting than hunkering over a steaming bowl of chowder, with seafood and chunky potatoes jockeying ...

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