Step 5: Add in the potatoes, salt, pepper and bay leaf. Then, add the chopped clams and juice. Bring to a boil and then reduce the heat and let it simmer for 15 minutes or until the potatoes are ...

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

Whether you prefer New England or Manhattan-style, there's a lot of canned clam chowder out there. We tasted several ready-to ...

It gets delicious heft from gently mashed baby Yukon gold potatoes and chopped clam meat. This Ecuadoran shrimp-and-corn chowder from chef, culinary historian, and author Maricel Presilla was ...

Add reserved clam juices, diced potatoes and diced celery root and bay ... Add parsley and season with salt and pepper to taste. Serve hot with oyster crackers.