Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot ...

Most New England chowders are made from soy. Artificial flavors strip the chowder from its true origins. Chowders made with real celery, parsley, or herbs are best. Two of the most important ...

She says that the one qualification of a New England ... A chowder is an incredibly easy thing to make. Jane Grigson makes the point that this is one perfectly good use for frozen fish.

Yes, you can make stock from fish, but you can just throw anything that swims into your stockpot. This is the type you should choose, according to an expert.

Some of the best things to come out of my kitchen lately have actually been second takes: leftovers taking on a new life in a ...

Clam chowder, in all its thick, creamy glory, is everywhere in this city, from West Coast-ified versions with shell-on clams to, of course, the legendary hollowed-out bread bowls.You can find the good ...

Taste test: Which New Bedford restaurant does clam chowder best? Here's what readers had to say. The Galley Grille at White's of Westport Clam chowder at The Galley Grille at White's of Westport 6 ...

The Nauti Lobstah in Apopka is the Critic’s Choice for Best Seafood in the 2025 Foodie Awards. See who the readers picked.

Over a dozen trout streams were less than 20 minutes from my New England ... fish or produce better during certain weather and water conditions. Every time I approach a new trout fishery nowadays, ...