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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 over ...

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 ...

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 ...

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.

There was nothing outwardly impressive about the clam sitting on the deck of the research vessel Bjarni Saemundsson. The dull, gray creature, dredged from the muddy bottom of the North Atlantic, was ...

Add Yahoo as a preferred source to see more of our stories on Google. Clam chowder is one of those dishes that inspires strong feelings and opinions. There are two main camps: the tomato-based ...

Two years ago, when the editor of my 2021 book, San Francisco Cocktails, asked me to write a similarly inspired, definitive encapsulation of the City’s food scene, my mind first went blank. It felt ...