New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers added ship's biscuits to thicken it and were also ...

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 ...

This cream-free fish chowder recipe features a plethora of seafood, a roasted tomato-based broth, and plenty of smoky-spicy ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. For decades, New Yorkers have had a special relationship with clams. Local ...