Chowder and bisque: They're two sides of the same delicious coin, right? Creamy and thick, both styles of soup have French beginnings (more on that later) and tend to be made with seafood, although ...

The Super Bowl matchup between New England and New York has played itself out on dinner tables for years. The contest doesn’t involve touchdowns or a halftime show, but it can get pretty contentious, ...

The historic rivalry between the two regions gets dialed up as we inch closer to the Giants vs. Patriots Superbowl faceoff on Feb. 5. But the real beef goes back to the 1930s, when Manhattan clam ...

Whether it’s classic New England Clam Chowder, a comforting mix of milky-white soup and briny clams, or Manhattan Clam Chowder, a heart tomato-based soup with salty, chewy clams, we love to chow down ...

Depending on where in the country you’re dining, ordering the clam chowder can lead to drastically different meals. Fans of the Manhattan style may claim theirs is the true version of the soup, while ...

Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large ...

Whether it’s classic New England Clam Chowder, a comforting mix of milky-white soup and briny clams, or Manhattan Clam Chowder, a heart tomato-based soup with salty, chewy clams, we love to chow down ...