When you think of clam chowder, what do you think of? I'm guessing it's that rich and creamy New England style. YUM! With oyster crackers on the side, you can't beat this winter favorite.

Types of Clam in Chowder The types of clams most often used in chowder are quahog clams, which are Atlantic hard-shell clams. Species of these clams most often used in chowder recipes include ...

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 ...

Manhattan clam chowder is the complete opposite: brothy, tomatoey, and light. Both types share a briny, almost sweet flavour thanks to fresh or canned clams and clam broth.

Pike Place Chowder’s New England Clam Chowder Since Larry Mellon opened Pike Place Chowder inside Seattle’s famed Pike Place Market, his soup shop has sold more than 3 million bowls of New ...

If you want to add even more flavor to your chowder, this can be a great time to toss in some garlic, Worcestershire sauce, onion powder, parsley, oregano, paprika, or pepper and let all the ...

We’re skipping the canned clam juice and making our own from scratch! It’s a simple step that makes a huge difference, adding a deep, natural seafood flavor that takes this dish to the next level.