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Great Clam Chowder at Ecola Seafoods, Cannon Beach OR

Maggie Hoffman 1 comment

I'm pretty picky about clam chowder. First of all, it should taste like clams, as if the juices from the bivalves have really contributed something. The broth should be at least as clammy as it is creamy, and it should never be gluey or pasty. There should be tender pieces of clams, too, and the whole thing needs to be seasoned properly. Suffice it to say, I'm often disappointed. But this unassuming little cup on the Oregon coast impressed us. More

The Food Lab Lite: The Best Corn Chowder

The Food Lab J. Kenji López-Alt 20 comments

As a New Englander, chowder runs thick in my blood. Besides eating it straight off the cob, there's no better way to enjoy summer corn in all its sweet glory than in a sweet, rich, and creamy bowl of chowder. Want to know the secret to great corn chowder? Great corn. It's as simple as that. More

The Best Corn Chowder

Serious Eats J. Kenji López-Alt 13 comments

The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup. More

Gluten-Free Tuesday: Corn Chowder

Serious Eats Elizabeth Barbone 6 comments

You know those foods that you just prefer a certain way? I'm like that with chowder. I like my chowder thick but not ultra rich. Sounds like an oxymoron, right? Let me explain. More

Dinner Tonight: Manhattan Clam Chowder

Serious Eats Nick Kindelsperger 9 comments

Though it's not nearly as famous, there is a non-New-England kind of clam chowder out there. Instead of the heavy cream or milk, this one is laced with tomatoes and a healthy abundance of other vegetables. It's a lighter option, but still very comforting. More

Smoked Haddock Chowder Recipe from the Spotted Pig's April Bloomfield

Serious Eats Ed Levine 26 comments

[Photograph: Robyn Lee] Smoked haddock is very popular all over England. April Bloomfield is doing her part to raise its profile here in the U.S. That shouldn't be a problem with a chowder as good as this one, which is... More

First Look at Luke's Lobster in the East Village

New York Erin Zimmer 7 comments

[Photographs: Erin Zimmer] When someone grows up near the iconic Portland Head lighthouse in Cape Elizabeth, Maine—which you've probably seen a gazillion times on greeting cards and magnets—they likely know a thing or two about lobster rolls. Twenty-five-year-old Luke... More

Dinner Tonight: Corn Chowder with Cheddar

Serious Eats Blake Royer 10 comments

My go-to corn chowder has long been a Jacques Pepin recipe; a light milky soup with grated onion. But it's not a particularly hearty soup. Elegant and silky, yes—but it doesn't inhabit all that the word chowder has to offer,... More

Cook the Book: Smoked Trout Chowder

Serious Eats Michele Humes 6 comments

Photograph from nate steiner on Flickr Though the authors of Almost Meatless call this soup a chowder, it's got more in common with the Scottish classic, cullen skink, also made with milk, potatoes, and smoked fish. The bold flavor of... More

Sunday Night Soups: Fannie Farmer's 1918 Fish Chowder

Serious Eats The Gurgling Cod 2 comments

Welcome to Sunday Night Soups, where each week Serious Eats offers a soup appropriate to the week’s Sunday Night Football game on NBC. This week's recipe is a fish chowder, which takes into account the culinary traditions of New England while giving nod to San Diego's proximity to the Pacific. More

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