Clam chowder is an American classic with an impressive history. It's not clear who first assembled a variation of this hearty dish, but by 1836, it was already a staple at Boston's Ye Olde Union ...

Don't Clam Up Now, there is an exception to the ready-to-eat chowder rule. However, it's not one that would affect most home cooks stocking up on regular-old canned clam stew at the grocery store.

Clam chowder is a great wintertime staple, but sometimes you need to spice it up a bit. Try adding Worcestershire sauce to turn it into a whole new meal.

Often, clam chowder will call for chicken or vegetable broth, but you can decrease your reliance on it to opt for the brine, which gives the chowder a more seafood-centered flavor.