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.

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

a bowl of Long Island seafood chowder on a wooden table with bread, parsley, and bacon bits - A.J. Forget/Tasting Table With both a tomato base and plenty of cream, Long Island chowder lands smack dab ...

If I invite you over for dinner (and I’m confident it’s something you enjoy), chances are good I will be serving some kind of seafood stew. It never fails as a stress-free way to treat guests to a ...

May 4 -- Celebrate New York City with Emeril Lagasse's Manhattan Clam Chowder. And whip up his New York Style Cheese Cake to top it off. Ingredients 8 pounds quahog or large cherrystone clams, ...

If you’re looking for a great bowl of clam chowder, starting at a place called the Chowder Room is a good bet. The seaside-style fish house on South Broadway offers no fewer than four styles every day ...

This year's Super Bowl wasn't the only rivalry between New England and New York. There's the rivalry between the Boston Red Sox and the New York Yankees, of course. It's regarded as the best in ...

Dining Services’ Redwood Sluggers team took third place in the Best Professional Manhattan category for its Manhattan clam chowder at the recent 28th Annual Clam Chowder Cook-Off at the Santa Cruz ...

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