Emeril Lagasse created this rich, creamy clam chowder recipe based on the New England clam chowders he grew up eating in his hometown of Fall River, Massachusetts. He demonstrated how to make it ...

The life of Mrs. Masters’s peppery chowder began four days earlier at St. Ambrose Catholic Church, where volunteers rendered ...

Seaweed brings a subtle salinity to this mussel, clam, and cod–based chowder. Source dried kelp or kombu in the international foods aisle at your local grocery store, or find it online.