"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 ...

Patola Clam Soup is a light and comforting dish that combines fresh clams with tender sponge gourd in a clear, flavorful ...

Grab a spoon and brace for a steamy bowl of comfort, as National Clam Chowder Day on Feb. 25 celebrates one of the country’s ...

Store bought soups aren't usually nearly as satisfying as homemade, but a family that's been in business for 140 years makes ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...

Clams are a versatile option that work well in many seafood dishes. However, storing them is just as important as how you ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...