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 ...

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 ...

I can't think of anything more welcoming on a cold winter evening than a bowl of steaming hot New England clam chowder (pronounced ... 2 percent milk in this recipe, eliminating even more fat ...

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 ...

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 ...

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 ...

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 ...

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.

Add potatoes, reserved liquid from clams, bottled clam juice and butter, stirring well to incorporate all ingredients ... If a thicker chowder is desired, incorporate slurry and allow chowder ...