Café Beaujolais is a culinary institution that has been around for over 50 years. Nestled on a quiet street this restaurant ...

Chowder is an all-year, all-weather soup. When the weather is wet and chilly, there’s nothing more comforting than hunkering over a steaming bowl of chowder, with seafood and chunky potatoes jockeying ...

Clam chowder is one of those dishes that inspires strong feelings and opinions. There are two main camps: the tomato-based Manhattan-style chowder crowd and the thick and creamy New England clam ...

Growing up in New England, clam chowder was practically a rite of passage. It was one of the first soups I ever tried, and to this day, I can’t resist its rich and creamy texture filled with tender ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

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 ...

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Many cream-based chowders suffer from the same problem — it’s hard to taste anything but the cream. Admittedly, all that fat is mighty delicious. But if you’re going to go to the trouble of making a ...

A splash of tequila in your creamy chowder might not sound like the best idea, but when you think about it, this variety is ...