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.

Store bought soups aren't usually nearly as satisfying as homemade, but a family that's been in business for 140 years makes the best clam chowder you'll find.

The greatest clam chowders usually come from a dockside restaurant, but if you don’t live in a Lifetime movie, you might not have access to one. The next best thing on a rainy day is the canned stuff.

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 ...

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 favorite ... Read moreThe post Clam ...