A staple of summer meals in Rhode Island, "stuffies" pack steamed, chopped clam meat — along with Portuguese linguiça, red ...

This isn’t just any clam chowder—it’s the real deal, made with freshly steamed clams that bring the unmistakable briny-sweet flavor of the Atlantic straight to your bowl. Creamy, hearty, and deeply ...

Add Yahoo as a preferred source to see more of our stories on Google. Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to this ...

Place clams in a four-quart saucepan. Cover with about one inch of water and boil for about 15 minutes. The shells, on boiling will open; so extract the clams and discard the shells. The whole clam ...

We may receive a commission on purchases made from links. New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers ...

Many cream-based chowders suffer from the same problem — it’s hard to taste anything but the cream. Admittedly, all that fat is mighty delicious. But if you’re going to go to the trouble of making a ...

Add Yahoo as a preferred source to see more of our stories on Google. Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew ...

Executive chef Josh Wolfe of Coast in Vancouver ( coastrestaurant.ca) allows the briny flavours of the sustainable seafood he serves to shine. Heat butter in a large pot over medium heat. Add bacon ...