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.

When it comes time to make your cozy fall soups, there is an ingredient that's both convenient and that complements the flavors of typical fall soup vegetables that fill so many soup recipes. This ...

Just because you're pouring soup from a can doesn't mean it can't be made better with a little enhancement. The right choice of seasonings can elevate clam chowder so that the soup you serve is ...

As much as we love a classic New England clam chowder, there are other fish in the sea. Definitions vary, but the only real qualification for a soup to be called a chowder is that it's hearty, chunky, ...

If canned salmon seems like an ingredient that only belongs in the back of your pantry, we have some ideas for you. Use them for a fresh spin on a trusty tin.

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 ...

If you hope to cook more seafood this Spring, chances are you’re also concerned about your grocery budget. The sky is the limit on fish and shellfish prices, so even if you add a seafood dish to your ...