New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers added ship's biscuits to thicken it and were also ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot over ...

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 ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. For decades, New Yorkers have had a special relationship with clams. Local ...

There's a particular kind of eating that happens along the New England coast - unhurried, unpretentious, and deeply tied to place. It's plastic baskets lined with wax paper, drawn butter in small ...

The fight to keep the Ipswich clam going — along with a way of life that has grown up around it — amid the existential threat of the green crab. In Ipswich, when temperatures are well below freezing ...