Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

Having some chowder on a cold day is a great way to warm yourself up. Take a look at the different types of chowders, from ...

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 ...

For some reason, the food perhaps most synonymous with San Francisco is the clam chowder bread bowl. It’s not something most locals eat … well, really ever. But if you’ve ever visited San Francisco as ...

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 ...