HIDDEN AWAY in the limestone catacombs of New York City’s Grand Central Station is the gastronomic chronometer that measures out my life: the Oyster Bar. Ever since I’ve had a memory of having ...

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.

In the clam chowder wars, I choose to remain neutral. Whether cream or tomato based, both are fine with me. Although I have food preferences, I certainly wouldn’t have gone the route of Cleveland ...

Heat oil in 4-qt Dutch oven on medium. Add onion, celery, and carrot and cook, stirring occasionally, until softened, 6 to 8 min. Stir in garlic and thyme and cook 1 min. Meanwhile, drain clams, ...

Whether it’s classic New England Clam Chowder, a comforting mix of milky-white soup and briny clams, or Manhattan Clam Chowder, a heart tomato-based soup with salty, chewy clams, we love to chow down ...

If I invite you over for dinner (and I’m confident it’s something you enjoy), chances are good I will be serving some kind of seafood stew. It never fails as a stress-free way to treat guests to a ...

In cold, rainy weather, our thoughts turn to soups and chowders. The warmth inside our tummies makes up for the chill outside our windows. But here’s hope. The first part of February is usually the ...

Add More Onions And Celery - Two Of The Main Flavors In Clam Chowder Whether you are looking to enhance canned New England or Manhattan clam chowder, you can't go wrong with adding more of the same ...