As much as we love a classic New England clam chowder, there are other fish in the sea. Definitions vary, but the only real qualification for a soup to be called a chowder is that it's hearty, chunky, ...

Chef Jasper White, who died on May 11, weeks before his 70th birthday, was one of the innovators of New American Cuisine. At Jasper's, the fancy restaurant that he ran on the Waterfront, he took ...

When the weather is gray and cold, it’s time to pull out the big bowls. Winter soups and stews are hefty and can lean rich, meant to encourage slurping with big spoons and passing napkins to catch ...

I am always on the lookout for ways to increase the nutritional density and lower the calories and fat of a dish without adversely affecting the taste. Remember, it’s got to be good and good for you!

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.

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite. And that goes double for chowder of all descriptions. While visiting Ireland ...