We may receive a commission on purchases made from links. New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers ...

A staple of summer meals in Rhode Island, "stuffies" pack steamed, chopped clam meat — along with Portuguese linguiça, red ...

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 ...

Once again, it was an honor to host The Big Taste at the Greater New Haven Chamber of Commerce Business Expo, which showcased several area restaurants. After sampling the chefs’ creations, attendees ...

My first entry into the United States, many decades ago, was in the city of Boston — and my first American meal was a clam ...

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 ...