"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 ...

Dish up a big bowl of comfort food that gets its start with grilled corn, crispy bacon and delectable roasted garlic. This chowder has so much going for it because it’s made with such rich and tasty ...

You probably didn’t learn about clam chowder in school. That’s OK. It’s best learned through experience, preferably at a New England seaside shack on a late August afternoon. There’s more to know than ...

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 ...

When I went to culinary school, we spent a lot of time discussing soup. It started by mastering stock before moving on to producing consomme, brothy soups with simple additions, thick pureed soups and ...

The homemade clam chowder comes highly recommended. However, if preparing it yourself is difficult due to time constraints, or if clams are not readily available where you live, canned clam chowder is ...

Chowder made with fresh, sweet corn is a revelation. A light hand with the cream rewards you with flavors that are vibrant and uniquely summery. Husk the corn. Carefully remove most of the silk by ...

Herman Melville rhapsodizes about it in the opening chapter of "Moby-Dick." A bill was introduced in the Maine legislature to make it a crime to add tomatoes to it. And nearly everyone has a glowing ...

What comes to mind when you hear the word chowder? The answer probably depends on where you come from. For New Englanders, the word conjures up images of thick, creamy soup laden with clams or codfish ...

In New England, a bowl of award-winning chowder can be found around every corner. But honestly, there are not many worthy of the honor. Most arrive at the table in the midst of a perfect storm: either ...

Maybe it's just me, but there's something about a chowder that feels unintuitive. A hot…chunky…milk soup? Yet it is a dish I return to again and again: a ...