The new spot right replaced an iconic restaurant and renovated its interior.

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 ...