Whether you live in Maine, Boston, San Francisco, New York City, or elsewhere, you've probably pledged your allegiance to either Manhattan or New England clam chowder — and wouldn't dream of ever ...

"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...

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 from the ...

Forbes contributors publish independent expert analyses and insights. Amber Love Bond is a Miami-based food + beverage and travel writer. Did you know October is National Seafood Month? Well, now you ...

Instant Pot Clam Chowder is a creamy, comforting soup packed with tender potatoes, carrots, celery, and clams. This easy ...

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Quahogs are indigenous to Rhode Island and the key to two of the state's signature dishes. It may be the smallest state in the U.S., but with 400 miles of coastline, Rhode Island has a well-deserved ...

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

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 ...