Craving New England clam chowder but can't deal with the dairy? The classic soup's cousin, Manhattan clam chowder, is the perfect dairy-free version that's bursting with robust flavors. This savory ...

New England clam chowder is one of the oldest and most classic soups to exist today, predating even the United States and the region it is named after. Originating several centuries ago with early ...

For example, corn chowder is wildly different from New England clam chowder; even if you keep the clams, chowder can differ heavily from location to location, as is seen when you compare New England ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

Like many restaurants often do, my dad’s place used to do a fish-on-Fridays thing, and the rotating soups of the day were always clam chowders — sometimes New England, sometimes Manhattan. I can’t ...

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

Manhattan is going head-to-head with New England in this clam chowder cook-off. Chef Mike Price of New York City's The Clam restaurant and cookbook author Annie B. Copps are preparing their hometown ...

Here in Colorado, we fight over green chile. On the East Coast, the battle is over chowder — the New England clam and Manhattan variations. When Gretchen Kurtz reviewed Chowder Room, she didn’t get a ...