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 ...

Adding this ingredient to the store-bought clam chowder you're heating up can steer pre-made ingredients into a more luxurious lane.

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 ...

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 ...

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New England style clam chowder is easy to make and a great idea for dinner! I served mine with freshly baked rolls, (Rhodes Bake and Serve Rolls). 1) Heat the butter and olive oil together in a large ...

Russet potatoes were the winner for this chowder during testing at Cook's Country magazine. Instant potato flakes are used to thicken the chowder, but avoid potato granules, which can have an off ...

Turns out potatoes all act differently in clam chowder, and not all spuds are chowder champs. Meet the one that keeps your soup creamy, cozy, and never mushy.

In a large heavy-bottomed saucepan over medium-high heat, cook the bacon until crisp and it has rendered all its fat. Use a slotted spoon to transfer the bacon to a plate and set aside. Return the ...