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.

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 ...

Add potatoes, oysters and juice, clams and juice, clam juice, carrots, onions, garlic, thyme and black pepper. Bring to a boil and cook for 5 minutes, then reduce heat and let simmer for 30 minutes.

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.

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

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 ...

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.

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 ...

Dining Services’ Redwood Sluggers team took third place in the Best Professional Manhattan category for its Manhattan clam chowder at the recent 28th Annual Clam Chowder Cook-Off at the Santa Cruz ...