New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers added ship's biscuits to thicken it and were also ...

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 ...

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

Chefs share the best chain restaurant clam chowders, from Legal Sea Foods to Red Lobster and more.