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 ...

While I was testing recipes a few weeks ago, something strange happened. A deep whiff of the Manhattan-style clam chowder I had just made transported me for a brief moment to my grandmother Josephine ...

Note: Use a dark mole that is round and rich, but not particularly sweet or fruity, such as Diana Kennedy’s classic recipe. 3 to 4 cups water 1 cup farro (or rice or barley) 1/2 cup each water and ...

Family Recipe: Fried calamari a Monterey Bay staple Family Recipe: Albondigas (Meatball Soup) Family Recipe: When the weather turns, Calabacitas will warm your soul Family Recipe: A good night punch ...

SEATTLE - Chef Heather Earnhardt of Seattle's beloved The Wandering Goose now has a lovely coastal headquarters at the Tokeland Hotel - opened in 1885, it's Washington state's oldest lodgings. The ...

Chowder is an all-year, all-weather soup. When the weather is wet and chilly, there’s nothing more comforting than hunkering over a steaming bowl of chowder, with seafood and chunky potatoes jockeying ...

It’s late Christmas morning and all of the presents have been unwrapped. Even if just for the moment, the kids are lulled into quiet. Southern California’s bright winter sunshine floods in through the ...

White wine and whole topneck clams provide the sophisticated flavor in Walnut Creek Yacht Club‘s New England-style clam chowder, which has been on the menu since the downtown Walnut Creek restaurant ...

Now that the cold weather has arrived, it’s clam chowder season. The "Oregon Field Guide" team was at the coast earlier this year filming Newport-based clamming expert Bill Lackner for our story on ...

Bodega Bay’s annual Chowder Day – a popular bivalve-forward fundraiser for a variety of local charities and scholarships – ...

Cream and clams were not always the traditional chowder pairing in this region. According to Robert Cox, coauthor of “A History of Chowder: Four Centuries of a New England Meal,” Colonial clam ...