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.

Mary Ellen Masters and her crew serve Florida history, with a fiery kick, at the St. Ambrose Spring Fair. By Caroline Hatchett Photographs by Zack Wittman Reporting from Elkton, Fla. Couples huddled ...

While chowder has been around for centuries, our modern styles of clam chowder are newer concoctions. You'll find regional variations of this soup all over the United States, but there are two that ...

The calendar may say spring is nearly here, but apparently it hasn’t told the meteorologists. Sunny skies one day, torrential rain and hail the next. But soup is ideal for all kinds of weather — and ...

SANTA CRUZ — A savory blend of mouth-watering aromas permeated the air at the Santa Cruz Boardwalk on a sunny Saturday afternoon as about 50 teams of amateur chefs brewed massive batches of clam ...