Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to ...

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 ...

What She’s Known For: Making her tiny town a dining destination. Forthright New England cooking punctuated with fresh surprises. MAINE CHEF Erin French was determined to avoid certain pitfalls when ...

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 ...