In the clam chowder wars, I choose to remain neutral. Whether cream or tomato based, both are fine with me. Although I have food preferences, I certainly wouldn’t have gone the route of Cleveland ...

Heat oil in 4-qt Dutch oven on medium. Add onion, celery, and carrot and cook, stirring occasionally, until softened, 6 to 8 min. Stir in garlic and thyme and cook 1 min. Meanwhile, drain clams, ...

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 ...

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.

Like many restaurants often do, my dad’s place used to do a fish-on-Fridays thing, and the rotating soups of the day were always clam chowders — sometimes New England, sometimes Manhattan. I can’t ...

HIDDEN AWAY in the limestone catacombs of New York City’s Grand Central Station is the gastronomic chronometer that measures out my life: the Oyster Bar. Ever since I’ve had a memory of having ...

The two most popular types of chowders, Manhattan clam chowder and New England clam chowder, are visually different and have historic beef between them. Here’s how to tell the difference There are a ...

Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

If I invite you over for dinner (and I’m confident it’s something you enjoy), chances are good I will be serving some kind of seafood stew. It never fails as a stress-free way to treat guests to a ...

Dear SOS: My husband thought the Manhattan red clam chowder at the Daily Grill in San Francisco (at the Handlery Hotel) was absolutely the best he’s eaten since he left Rhode Island. Would you be able ...