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 ...

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 ...

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.

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 ...

To find the best ingredient upgrades for canned clam chowder I combed through chef recommendations, Reddit, and food blog tips. What I found led me to 15 super tasty ways to elevate both Manhattan and ...

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 ...