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 ...

NEW BEDFORD — New England Clam Chowder is a beloved dish in the New England region, known for its creamy broth, chunks of ...

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

With a slotted spoon, transfer clams to bowl with chorizo. Strain hot broth over clams through a fine-mesh sieve. Garnish with parsley and serve immediately.

Following is a transcript of the video. - That's good stuff. - So Atlantic Fish Company has been a staple at the Back Bay since the late '70s. Fresh seafood, fresh oysters, lots of clam chowder.

Here’s a recipe that Minnesotan Steve Hoffman perfected while living with his family in the small village of Autignac, France ...

cover it and keep for 2-3 mins (till the clams open). Keep the broth and remove the clams from the shell. On a separate pan, add chopped onion, chopped garlic, olive oil and bay leaf. When the ...

These are ideal because they are the smallest and tenderest of the hard shell clams. You can also use the broth in the chowder, so don't throw it away after the clams are finished steaming.