New England clam chowder is a staple at most Cape and Islands restaurants. Share your favorite place to help compile a list ...

The best, creamy New England clam chowder recipe uses tender potatoes, bacon, and plenty of cooked clams in a rich, creamy broth with a slightly smoky flavor. It’s what we call comfort in a bowl!

Then reduce the heat and allow the chowder to simmer for about 10 minutes until the potatoes are tender. Add in the chopped clams and cook for 2 minutes, then seasoning the chowder with salt and ...

How are you celebrating National Clam Chowder Day? Check out the 10 best local spots serving up delicious chowder.

Infuse flavor into sweet crawfish, tender potatoes, sweet corn, and sausage with a super-flavorful broth of clam juice, Cajun seasoning, Old Bay, lemons, garlic, and onions in this recipe from the ...

When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender.

Continue simmering until potatoes and celery root are completely tender and broth thickens enough to coat the back of a spoon, about 5 minutes more. Stir in reserved clams and any accumulated ...

This local delicacy full of clams simmered in a creamy clam broth with tender potatoes and onions is a SouthCoast tradition. It may be made with simple ingredients, but it packs a big flavor ...