New England clam chowder is one of the oldest and most classic soups to exist today, predating even the United States and the region it is named after. Originating several centuries ago with early ...

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

Fry bacon in saucepan until medium crisp. Remove the bacon and set aside. Add celery and onion to bacon drippings and fry until slightly browned, stirring constantly. Add potatoes, broth, dill weed, ...

Add Yahoo as a preferred source to see more of our stories on Google. Two large mugs of clam chowder with fresh herbs Whether you prefer New England or Manhattan clam chowder, making it from scratch ...

When I was a kid, one of my favorite meals was chowder. Of course, back then (way, way back), as far as I knew, there were only two types of chowder — New England clam chowder and Manhattan clam ...

What He’s Known For: Riffing on New England classics with the freshest local ingredients and equal parts whimsy and luxury. AS A CHEF in Maine, chef Colin Wyatt has to satisfy certain expectations.

Thinking about my New England roots on a chilly day and clam chowder comes to mind. It’s a warm, classic comfort food. I wanted an easy dinner, but still capture the traditional flavors of a New ...