Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

Whether it’s classic New England Clam Chowder, a comforting mix of milky-white soup and briny clams, or Manhattan Clam Chowder, a heart tomato-based soup with salty, chewy clams, we love to chow down ...

Wheaty, crunchy, and very hearty -- these unleavened crackers swell slightly in creamy New England clam chowder.

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

The Santa Cruz Clam Chowder Cook-Off returns to the Santa Cruz Beach Boardwalk this weekend, Feb. 22 and 23. Different forms of clam chowder will be featured, from Manhattan-style clam chowder to the ...

I was today years old when I learned that there are more than two types of clam chowder. New England clam chowder is the one I grew up eating (mostly the canned, condensed version), but I knew that ...

Not everyone likes the same food. That's a given even with the most popular of foods out there. I personally discovered recently I don't really like potato chips anymore. I mean what is wrong with me.

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Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.