In the Former Fish House Clam Chowder, I used a 340g bag of frozen clam meat. If you’re using canned clams, a 284g can will give you 142g of meat and three cans is more than enough for either ...

Even if you're not a fan of the fishy taste of seafood, it's hard to resist a good bowl of clam chowder. Rich, creamy, and hearty, it hits the spot no matter the season.

When the gopher stew disappeared, so did the crowds — until sometime in the 1980s, when Mrs. Masters pitched her mother’s recipe for clam chowder, made with the same tomato base and seasonings.

2010 F&W Best New Chef Roy Choi made New England clam chowder every Friday at one of his first chef jobs at a Los Angeles. country club. This is his spin on the old classic, which incorporates ...

Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to this day, I can’t resist its rich and creamy texture filled with ...

Chowder 2 tablespoon unsalted butter 1/2 cup diced pancetta 1 cup chopped onion 2 cups red potatoes, cut into 1/2-inch dice 2 cups fennel, diced in 1-inch pieces 1 tablespoon chopped garlic ...

Courtesy of The Banks Robert Sisca has been making New England clam chowder for over 20 years, perfecting an example just outside of archetypal, with Berkshire pork belly and herb oil, at his surf ...