Add Yahoo as a preferred source to see more of our stories on Google. a bowl of Long Island seafood chowder on a wooden table with bread, parsley, and bacon bits - A.J. Forget/Tasting Table With both ...

With both a tomato base and plenty of cream, Long Island chowder lands smack dab in the middle between Manhattan chowder and New England chowder, much like the eponymous location itself. In ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Sauté onion, garlic, celery, carrots, and potatoes in a large stock pot with oil until just beginning to get tender (about 4 minutes). Add in salt and pepper to taste, chili flakes, and the old bay ...

Add Yahoo as a preferred source to see more of our stories on Google. Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is ...

Or, for other chowders that are inherently horseradish free, there’s Vivian Chan-Tam’s shrimp and corn chowder and Kay Chun’s ...

Like many restaurants often do, my dad’s place used to do a fish-on-Fridays thing, and the rotating soups of the day were always clam chowders — sometimes New England, sometimes Manhattan. I can’t ...

Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock that uses existing ingredients (cobs from the ...