If I invite you over for dinner (and I’m confident it’s something you’ll 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 ...

Mmm…chowdah! Whether we're dining at a seafood shack on vacation, eating our way through the local fish market, or indulging in a night out at a seafood restaurant ...

“Clam chowder is one of those subjects, like politics and religion, that can never be discussed lightly,” Louis P. De Gouy wrote in 1949 in The Soup Book. Almost 70 years later, that’s still the case ...

Note: Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart. In a large 5-quart pot or Dutch oven, cook ...

1. Fry the bacon until crisp in a large saucepan. Add the onion and cook until tender. Add the water, tomatoes, potatoes, carrot, celery, ketchup and seasonings. Cover and simmer 45 minutes until ...

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 ...

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 ...

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 ...

If you’ve read this week’s review of the Chowder Room, you know how excited I was that a restaurant dedicated to chowder was opening in Denver. (If you haven’t read it yet, what are you waiting for?) ...