Wheaty, crunchy, and very hearty -- these unleavened crackers swell slightly in creamy New England clam chowder.

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...

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 ...

FOOD FOR SO MANY. INSIDE THE ONLY RESTAURA INT AMERICA THAT HAS BEEN DESIGNATED AS A NATIONAL HISTORIC LANARKDM EXECUTIVE CHEF RICO DIFRONZO OF THE UNION STOYER HOUSE PREPARES THE QUINTESSENTIAL NEW ...

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 ...