No-Cream New England Clam Chowder is a lighter and healthier version of the classic creamy soup. This recipe uses a combination of milk and chicken broth to create a rich and flavorful base, without ...

Add leeks to pot and sauté until soft, 4 minutes. Add reserved clam juices, diced potatoes and diced celery root and bay leaves, plus enough water to just cover vegetables. Bring everything to a ...

Patriots Superbowl faceoff on Feb. 5. But the real beef goes back to the 1930s, when Manhattan clam chowder is said to have been created. New Englanders take real pride in their world-famous ...

DARIEN, Conn. — Chef Bryan Malcarney from Rory's Restaurant in Darien shares how to make a New England classic, Clam Chowder. Find the recipe below.

Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams ...

Clam chowder has origins in the early 18th century when French, British and Native American culinary traditions began to merge in the northeastern United States. The rocky coastlines of New ...