Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

Mary Ellen Masters and her crew serve Florida history, with a fiery kick, at the St. Ambrose Spring Fair. By Caroline Hatchett Photographs by Zack Wittman Reporting from Elkton, Fla. Couples huddled ...

“Chowder has always been here,” says Emily Haynes. “It isn’t just a dish for Nova Scotians — it’s who we are.” The executive director of Taste of Nova Scotia, an association that promotes businesses ...

Seth samples the Roof Terrace Restaurant’s JFK chowder at the Kennedy Center. Host Seth Tillman heads to the Kennedy Center, where Chef Marguerite Bottorf at the Kennedy Center’s ROOF TERRACE ...