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 ...

What He’s Known For: Riffing on New England classics with the freshest local ingredients and equal parts whimsy and luxury. AS A CHEF in Maine, chef Colin Wyatt has to satisfy certain expectations.

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

It’s late Christmas morning and all of the presents have been unwrapped. Even if just for the moment, the kids are lulled into quiet. Southern California’s bright winter sunshine floods in through the ...

This Manhattan clam chowder's tomato-based broth is spiked with white wine, laced with bacon fat, and ready to do battle in the regional chowder wars. It gets delicious heft from gently mashed baby ...

While I was testing recipes a few weeks ago, something strange happened. A deep whiff of the Manhattan-style clam chowder I had just made transported me for a brief moment to my grandmother Josephine ...

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Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

Back in the early days of The Journal's Chef's Secret feature, Gregg's Restaurant shared the recipe for its New England Clam Chowder. It seems a good time of year to share that recipe again. And ...

This recipe for clam chowder comes from my mother. It was in regular rotation on our lunch menus growing up. And, while I know you can simply open up a can of soup and heat it up, I love making food ...