This thick and creamy New England Clam Chowder is full of flavor and loaded with juicy clams, tender potatoes and crispy ...

Unlike Manhattan clam chowder, which is tomato-based, the New England variety is defined by its rich, milk or cream-based broth. The star ingredients are clams, potatoes, onions and celery ...

What makes this one of the best seafood chowder recipes we’ve seen? It’s incredibly adaptable and produces a New England–style chowder that’s deeply flavorful yet light and decidedly not ...

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 ...

Smoked fish like trout ... and Old Bay seasoning, this recipe is a classic take on the New England icon. Though a native New Englander, chef Steve Sicinski prefers his chowder with a Southwestern ...

I have a recipe I want to share with you that I have made since the 1970s. Not too often, so my family considers it a real treat! I’m talking about clam chowder. My recipe has evolved over the years ...

She says that the one qualification of a New England ... A chowder is an incredibly easy thing to make. Jane Grigson makes the point that this is one perfectly good use for frozen fish.

A seventh-generation Mainer, chef Christian Hayes grew up on New England staples ... he fuses those Maine ingredients and traditions with gutsy global flavors. His go-to fish chowder recipe does ...

Once you have all the ingredients assembled ... White always said that his favorite fish for chowder was New England haddock, which is easy to find and among the cheapest fish in the market.

2—Call it a New England foodie's paradise ... assorted fish and shellfish, potatoes, celery and onions plus a couple of breakthrough ingredients, including bacon, sausage and beef.

New England Clam Chowder is famous for its creamy, white base, which sets it apart from other regional chowders. Traditional ...