This classic New England clam chowder recipe features whole littleneck clams and a homemade clam broth for extra freshness and appeal.

Store bought soups aren't usually nearly as satisfying as homemade, but a family that's been in business for 140 years makes the best clam chowder you'll find.

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.

Grab a spoon and brace for a steamy bowl of comfort, as National Clam Chowder Day on Feb. 25 celebrates one of the country’s favorite ... Read moreThe post Clam ...

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 ...