Chowder and bisque: They're two sides of the same delicious coin, right? Creamy and thick, both styles of soup have French beginnings (more on that later) and tend to be made with seafood, although ...

When I went to culinary school, we spent a lot of time discussing soup. It started by mastering stock before moving on to producing consomme, brothy soups with simple additions, thick pureed soups and ...

Looking to create the perfect clam chowder at home? Worry not, as we've consulted some expert chefs to help you avoid these ...

Classic clam chowder brings to mind cozy nights spent by the sea, and that’s exactly what we were going for with our best-ever recipe. If you usually refrain from making clam chowder homemade, I ...

I was today years old when I learned that there are more than two types of clam chowder. New England clam chowder is the one I grew up eating (mostly the canned, condensed version), but I knew that ...

"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...

Seattle, WA-based seafood chain Ivar’s has Ivar’s Clam Chowder on the menu, a “cup of Northwest style white chowder with ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...