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 ...

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 streamline the process it still takes quite a bit of time and effort.

Adding this ingredient to the store-bought clam chowder you're heating up can steer pre-made ingredients into a more luxurious lane.

Turns out potatoes all act differently in clam chowder, and not all spuds are chowder champs. Meet the one that keeps your soup creamy, cozy, and never mushy.

OK, you've had your clambake and saved the broth from steaming the clams. You've had an elegant dinner of mussels in wine and saved the extra wine sauce. Now it's time to get on with making the most ...