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

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.

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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.

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...

Clam chowder is a white milky or red tomato-y soup with clams and vegetables like onions and potatoes. Arguably, the most famous clam chowder is New England clam chowder. New England clam chowder is a ...

Turns out potatoes all act differently in clam chowder, and not all spuds are chowder champs. Meet the one that keeps your ...