Add potatoes, salt, bay leaf, and reserved clam broth to mixture in Dutch oven; bring to a boil, partially covered, over medium. Boil, stirring occasionally, until potatoes are tender, 15 to 20 ...

New England clam chowder is higher in calories and fat because of its heavy cream-based broth. Both soups have lots of clams, which are rich in nutrients like omega-3s, iron, vitamin B12, and protein.

While chowder has been around for centuries, our modern styles of clam chowder are newer concoctions. You'll find regional ...

In a large skillet over medium heat, combine clams, 2 cups clam juice and water. Bring to a rolling boil, reduce to simmer and steam, covered, 5–7 minutes or until clams open, shaking pot ...

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 ...

Manhattan Clam Chowder has a thinner and clearer broth too. Both chowders contain plump, briny quahog clams, which are Atlantic hard-shell clams. Each soup usually contains soft onions, sliced ...

Manhattan clam chowder has many of the same ingredients as its neighbor to the north, but it's made with a thinner, tomatoey both. Chunks of tomatoes are often present.

Nourish Manhattan clam chowder inspires a seafood stew worthy of company. Inspired by Manhattan clam chowder, this seafood stew is as easy to make as soup and impressive enough for entertaining.