However, there are actually three styles of clam chowder and one of them also calls New England home. We've already been ...

Add leeks to pot and sauté until soft, 4 minutes. Add reserved clam juices, diced potatoes and diced celery root and bay leaves, plus enough water to just cover vegetables. Bring everything to a ...

N ew England clam chowder — often prepared with quahogs or littlenecks, earthy chunks of potato, and chopped onions, celery, ...

Manhattan clam chowder, on the other hand, has a tomato base and no cream. The inclusion of tomatoes is seen as an affront to the New England church of chowder, so much so that in 1939 a bill was ...

We're not talking about other variations, such as tomato-based Manhattan-style, but just creamy, delicious New England clam chowder. With a tasty base of onions, celery, and carrots, plus plenty ...

These ingredients became the foundation of what would become New England clam chowder, a rich, creamy soup that offered sustenance during the cold months. The word chowder is thought to come from ...

NEW BEDFORD — As the weather gets colder, the craving for New England-style clam chowder may continue to grow on the palate. That's why we asked out Standard-Times readers to vote for their ...

Corn chowder is a thick, cream-based soup similar to New England clam chowder, but with clams swapped out for sweet corn. We love adding bacon, potatoes and shrimp to classic corn chowder ...

Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams ...