Strain clam cooking liquid into a large measuring cup and add enough chicken broth ... Discard bay leaf and season chowder with salt and pepper. Ladle chowder into bowls and serve.

The best, creamy New England clam chowder ... Add half a cup of dry white wine for extra flavor. This recipe comes together with just 10 minutes of prep time, making this chowder ready to eat ...

When the weather shifts to sunshine and warmth, a bowl of chowder evokes the sea and beach and memories of slurping piping-hot cups of clam chowder ... then finish with a cup of milk or half ...

T he exact origins of clam chowder are debatable, but it is believed that this creamy soup originated in New England during the 1700s with French or British settlers. Today, chowder is classified ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites. I’m an Island guy. Long Island, that is. But I’ve also lived on ...

But lining up an hour before the St. Ambrose Spring Fair officially started on this last Sunday in March was the only way to guarantee a piping-hot cup of Mary Ellen Masters’s Minorcan clam chowder.

Clam chowder is offered in just about every seafood restaurant along Fisherman's Wharf, but there's something special about the Waterfront Cafe's version perfected by former chef Bruce Hill.

Whether you pronounce it “chowder” or “chowda,” there’s nothing more belly-warming than a cup of the creamy seafood soup. Clam chowder is one of New England’s most quintessential ...