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 ...

Our Manhattan-style clam chowder features a rich, tomatoey broth, bacon, potatoes, chopped clams, and tarragon for a unique ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

Start by cutting off the dark green tops of the leeks. Split them into quarters, slice into ½-inch pieces, wash well and set aside. Cut the bacon into thin strips. Heat a stock pot over medium-high ...

Full of corn, cod and potatoes, this one-pot soup from David Tanis rounds out a menu of cherry tomato toasts and fresh nectarines in lime syrup. By David Tanis We’re on a high with cooking at my house ...

Host Amy Traverso prepares Rhode Island Clear Broth Clam Chowder on Weekends with Yankee, Season Five, Episode Four ("Only in New England." Amy Traverso is the senior food editor for Yankee magazine ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

Add Yahoo as a preferred source to see more of our stories on Google. Bowl of clam chowder on a table - Michelle McGlinn/Tasting Table New England clam chowder is one of the oldest and most classic ...