This classic chowder, with its tender clams, creamy broth, and chunks of potatoes, has long been a favorite in coastal New ...

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

NEW BEDFORD — As the weather gets colder, the craving for New England-style clam chowder ... we take the time to steam local clams to get our clam juice — never using canned," he added.