When the weather turns frightful, nothing beats a steamy bowl of nourishing New England clam chowder. From America’s oldest ...

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.

I was today years old when I learned that there are more than two types of clam chowder. New England clam chowder is the one I grew up eating (mostly the canned, condensed version), but I knew that ...