UCSC Dining Services competed in the professional division of the 43rd annual Santa Cruz Beach Boardwalk Clam Chowder Cook-Off, the country's largest and longest-running clam chowder competition. UCSC ...

Well, that’s fine, but what about the other 364 days? Cape Codders and the legions of tourists who visit from around the world will tell you that on the peninsula, every day is clam chowder day.

Hog Island Oyster Co. at the Ferry Building is a perfect example. Twenty years after cofounders John Finger and Terry Sawyer started an oyster farm on Tomales Bay, in 1983, the company opened its San ...

Gwenn Friss, Cape Cod Times Thu, February 22, 2024 at 9:58 AM UTC 5 min read ...

Pike Place Chowder’s New England Clam Chowder Since Larry Mellon opened Pike Place Chowder inside Seattle’s famed Pike Place Market, his soup shop has sold more than 3 million bowls of New ...

Redwood Sluggers, a clam chowder cooking team from UC Santa Cruz Dining, took top honors Saturday, February 22 at the 33rd Annual Santa Cruz Clam Chowder Cook-Off, at the Santa Cruz Beach Boardwalk.

In a large skillet over medium heat, combine clams, 2 cups clam juice and water. Bring to a rolling boil, reduce to simmer and steam, covered, 5–7 minutes or until clams open, shaking pot ...

This refined simplicity ensures that the chowder's flavors shine through authentically, according to Riazi. More: Fairhaven High School filmmaker wins two Student Production Awards. Here's why.

That included an epic battle between the Blount Clam Shack and Roy Boy's Clam Shack that was decided by a 50.28% to 49.72% margin, with Roy Boy's coming out on top.

Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat.