Making chowder comes down to personal preferences. My seafood chowder lacks thickness and depth of flavour despite using fish ...

Mmm…chowdah! Whether we're dining at a seafood shack on vacation, eating our way through the local fish market, or indulging in a night out at a seafood restaurant ...

If I invite you over for dinner (and I’m confident it’s something you’ll enjoy), chances are good I will be serving some kind of seafood stew. It never fails as a stress-free way to treat guests to a ...

New England clam chowder is one of the oldest and most classic soups to exist today, predating even the United States and the region it is named after. Originating several centuries ago with early ...

Chef Esteban Garcia gets credit for creating the restaurant’s Manhattan Seafood Chowder with its savory tomato base. “Our customers rave about the medley of flavors, but what truly sets it apart is ...

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

With both a tomato base and plenty of cream, Long Island chowder lands smack dab in the middle between Manhattan chowder and New England chowder, much like the eponymous location itself. In ...

For decades, the Maschal family has been making chowder and winning prizes at Country Kettle Chowda in Beach Haven.