Adding this ingredient to the store-bought clam chowder you're heating up can steer pre-made ingredients into a more ...

It is true but often unacknowledged that the most useful ingredients are really just leftovers. Breadcrumbs are made from stale bread; lard is rendered pork fat that would otherwise be thrown away.

Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

Note: Use a dark mole that is round and rich, but not particularly sweet or fruity, such as Diana Kennedy’s classic recipe. 3 to 4 cups water 1 cup farro (or rice or barley) 1/2 cup each water and ...

Ina Garten’s secret to really good clam chowder? Nothing surprising, just a handful of simple ingredients that make all the difference. While making her East Hampton Clam Chowder recipe, the Food ...

What do you cook for a holiday dinner when you’re busy but still want meaning and flavor? CNN anchor Alisyn Camerota’s linguine in white clam sauce, that’s what. Camerota hails from an Italian ...

Faith Lane is a Christian, self-published author from the early age of 17. She is now following a passion in journalism to express her creativity. She works for various sites, writing content about ...