Making New England clam chowder doesn't have to be a daunting task. Here are 11 tips from two experts to make sure it tastes ...

Use a tsp. to scrape the meat out of the shells ... Add oil, salt, pepper and 1 c. juice from clam sauce. Mix well. Arrange pasta on 6 plates or a platter and spoon clam sauce on top. Arrange ...

4. Add flour and stir until a roux is created. 5. Add clam juice and fish stock and bring roux to a simmer. 6. Add diced potatoes. 7. Add mussels and cover. 8. Steam mussels just until they open.