From Manhattan to New England, clam chowder is known for its competing varieties as much as for its comforting briny flavor. It seems every state on the East Coast has its own take on the popular soup ...

“CHOWDER” CAME into English from the French word “chaudiere,” which translates as kettle. In French-speaking zones of eastern Canada, the chaudiere was traditionally filled with fish soup built on a ...

Nothing kicks off National Clam Chowder Day quite like a steaming bowl of one of America’s favorite soups, thick with clams and potatoes and bold ... Read more The post From New England to the West ...

Hint: Bacon makes everything better.