The secret is in the stock.
Clam chowder has a rival in this Scottish soup.
An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
Rich texture and a delicate flavor combine in this classic clam- and pork-studded chowder.
The fish stew to rule all fish stews.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
French technique, Thai flavors.
You can make a full meal out of this creamy version of Tom Yam Kung.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
Comes together in no time, satisfies the stomach for hours.
A light soup, with plenty of spice and seafood flavor.
Flavored with aromatic vegetables, whole milk, and plenty of briny, fat oysters.
Jet-black squid-ink spaghetti, squishy mussels, and lurid orange salmon roe make a Halloween dish that's actually good to eat.
Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth.