This classic New England clam chowder recipe features whole littleneck clams and a homemade clam broth for extra freshness and appeal.

Drain the clams and put the juice into a saucepan. Add the vegetables and sherry. Cook over medium heat, stirring, until the vegetables are tender. Melt the butter in a separate saucepan and whisk in ...

Druker, executive chef and co-owner of the Massachusetts eatery New England Soup Factory, joins veteran Boston-based food writer Silverstein to weave personal stories of the region with mouthwatering ...

New England clam chowder dates back hundreds of years, starting with a soup the indigenous Americans made from shellfish. European settlers added ship's biscuits to thicken it and were also ...