You asked for it. Now you've got it, and I expect you to make it. I saw the calls for a clear broth chowder last week when I posted Gregg's Clam Chowder recipe. And I know some of you like Manhattan ...

"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...

Q: Brrrr, it’s cold! I need something hot to keep me warm. any suggestions? A: I’ve got one word for you: chowder. Is there anything more classically New England than clam chowder? I was recently ...

In a large pot, bring two inches of water to a boil. Add whelks, cook for four minutes. Remove from pot, chop meat, and set aside. Add quahogs to boiling water and steam until they open. Remove ...

Looking to make some fish at home? Here's a variety of recipes from The Journal archives shared by fine chefs over the years. Two are not suitable for Fridays in Lent for observant Catholics. That is ...