"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...

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 ...

EDMONDS — I’ve been a fan of clam chowder since I was a kid. I’m from Nebraska, though, so most if not all of the chowder I ate growing up was from a can. I know — I was a strange kid. When I was ...

New England Clam Chowder has a creamy, often thick white broth. Manhattan Clam Chowder has a thinner and clearer broth too. Both chowders contain plump, briny quahog clams, which are Atlantic ...

The difference between Manhattan Clam Chowder and New England Clam Chowder is the broth. Manhattan Clam Chowder has a tomato-rich, red broth. New England Clam Chowder has a creamy, often thick white ...