"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...
Tasting Table on MSN
How You Should Be Storing Fresh Clams For The Best Results
Clams are a versatile option that work well in many seafood dishes. However, storing them is just as important as how you ...
May 4 -- Celebrate New York City with Emeril Lagasse's Manhattan Clam Chowder. And whip up his New York Style Cheese Cake to top it off. Ingredients 8 pounds quahog or large cherrystone clams, ...
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 ...
Clam chowder is one of those dishes that inspires strong feelings and opinions. There are two main camps: the tomato-based Manhattan-style chowder crowd and the thick and creamy New England clam ...
The Pioneer Woman on MSN
Ree Drummond's easy linguine with clam sauce was the first dinner she made for Ladd
It's a perfect date-night meal!
Feta cheese adds extra oomph to these 3 dishes Gretchen’s table: Papas con rajas tacos are a spicy, cheesy fiesta Three cheesy cheers for lasagna Cooking with targeted substitutions can help with ...
When the weather turns frightful, nothing beats a steamy bowl of nourishing New England clam chowder. From America’s oldest ...
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 ...
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