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.

Molly McArdle is Food & Wine’s Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

We put five celebrity chefs’ seafood chowders to the test, from a 45-minute shrimp version to one made with green plantain. One bowl stood above the rest. Ann Taylor Pittman is a Senior Food Editor at ...

“Chowder has always been here,” says Emily Haynes. “It isn’t just a dish for Nova Scotians — it’s who we are.” The executive director of Taste of Nova Scotia, an association that promotes businesses ...

Add Yahoo as a preferred source to see more of our stories on Google. Two large mugs of clam chowder with fresh herbs Whether you prefer New England or Manhattan clam chowder, making it from scratch ...