When you want the best clam chowder you have to start with the highest quality clams. These specific clam chowders all use some of the highest quality clams.

To the surprise of pretty much no one, the first restaurant to add clam chowder to its menu is in Boston. Discover which ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...

If you're missing the experience of eating your favorite summer seafood shack's chowder, grab our top-ranked canned New ...

Besides oysters, Hog Island also grows Manila clams, a small sweet clam that is good both raw and cooked. They’re available to go from the oyster bar, at $6 per pound (there are 30-40 clams to a pound ...

We’re heading into August and we haven’t broached the subject of clams. There’s nothing like a big clam bake on the beach under a starry night sky. And, if you’re a fan of seafood, clams give you a ...

JUST OFF LOPEZ ISLAND, San Juan County — Poor horse clams, arguably the most maligned and underappreciated bivalves in Puget Sound. Once, when I told a neighbor I was going to dig for horse clams, she ...

Filmmaker Justin Bookey digs deep for the geoduck clam, the world's largest and oldest clam, in 3 Feet Under: Digging Deep for the Geoduck Clam. Pronounced "gooey duck", the clam has a phallic neck, ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...

Foodies, are you ready to see what's happening this week in New Bedford's food scene? The SouthCoast is flooded with great spots to indulge in each week, but it can get a little overwhelming, ...