Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to this day, I can’t resist its rich and creamy texture filled with tender ...

Boston clam chowder, also known as New England clam chowder, is a thick, creamy, clammy, briny, smoky cure for cold winter ...

Clam chowder is an iconic lunch near the water, especially on the Santa Cruz Municipal Wharf, but most options offer more ...

These are ideal because they are the smallest and tenderest of the hard shell clams. You can also use the broth in the chowder, so don't throw it away after the clams are finished steaming.

Few dishes evoke coastal charm and seaside warmth like clam chowder. This hearty, creamy soup, studded with tender clams and ...

With a slotted spoon, transfer clams to bowl with chorizo. Strain hot broth over clams through a fine-mesh sieve. Garnish with parsley and serve immediately.

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

White Wine Steamed Clams, I mean doesn’t that sound heavenly! I have done clams on the grill before but I really prefer ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Jeremy Sewall has cooked at eateries around the world, but home in Boston, he's known for his clam chowder. Here are his top ...

Cooked in a broth of white wine, parsley and piment d’espelette and tossed with sauteed shallots, garlic and pasta, “spaghetti and clams went from a once-a-year-delicacy to a heavily requested ...