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 ...

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 ...

According to the National Day Calendar, “Each year on February 25th people across the nation have a bowl and spoon ready to be filled with clam chowder as they prepare to participate in National Clam ...

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 ...

Chowder, like love, is a many-splendored thing. This simple dish has been served for centuries, and it exists in some form in coastal communities around the world. Be it thick or thin, creamy or clear ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Clam chowder is a white milky or red tomato-y soup with clams and vegetables like onions and potatoes. Arguably, the most famous clam chowder is New England clam chowder. New England clam chowder is a ...

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 comes to mind when you hear the word chowder? The answer probably depends on where you come from. For New Englanders, the word conjures up images of thick, creamy soup laden with clams or codfish ...

Turns out potatoes all act differently in clam chowder, and not all spuds are chowder champs. Meet the one that keeps your soup creamy, cozy, and never mushy.

Greetings, Winter Soup Club. A sad announcement: This is the last week our cozy club convenes, as this newsletter draws to a close (for now, at least). Soup season is almost over, and spring will soon ...