Chowder is an all-year, all-weather soup. When the weather is wet and chilly, there’s nothing more comforting than hunkering over a steaming bowl of chowder, with seafood and chunky potatoes jockeying ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

Enjoy a comforting bowl of chowder for dinner tonight. Here are three great variations that come together in an hour or less. La Conner Brewing Co.’s clam chowder: It’s a classic clam chowder -- ...

Russet potatoes were the winner for this chowder during testing at Cook's Country magazine. Instant potato flakes are used to thicken the chowder, but avoid potato granules, which can have an off ...

Sweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal. View Recipe ...

What She’s Known For: Making her tiny town a dining destination. Forthright New England cooking punctuated with fresh surprises. MAINE CHEF Erin French was determined to avoid certain pitfalls when ...

In a large soup pot, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Season with a little salt and pepper.

Dear SOS: My husband thought the Manhattan red clam chowder at the Daily Grill in San Francisco (at the Handlery Hotel) was absolutely the best he’s eaten since he left Rhode Island. Would you be able ...

Tarragon-Fennel Clam Chowder has more-complex flavors than your typical clam chowder. (Matthew Mead/The Associated Press) Many cream-based chowders suffer from the same problem it's hard to taste ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Recipe by Annie Copps of The Daily Dish. This recipe includes all the traditional ingredients of true New England clam chowder: It's rich and thick without being glunky because we've all had that bad ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...