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 ...

My very first job was as a host in a local restaurant, and one of my opening shift duties was to write all the daily specials on a board next to the host stand. One Saturday morning, I printed off the ...

Maybe it's just me, but there's something about a chowder that feels unintuitive. A hot…chunky…milk soup? Yet it is a dish I return to again and again: a ...

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 ...