Move over New England. This Manhattan clam chowder's tomato-based broth is spiked with white wine, laced with bacon fat, and ready to do battle in the regional chowder wars. It gets delicious heft ...

When Michele Emmons Bermudez provided this recipe, she told us it was a customer favorite and they are glad their guests will now be able to make it at home. It was the creation of her husband ...

There, the hearty, easy, and accessible seafood-rich soup found ... That's right, rather than a white, red, or pink broth, Rhode Island clam chowder has a clear broth. The clear broth is not ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them ...

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 ...