New England clam chowder is a staple at most Cape and Islands restaurants. Share your favorite place to help compile a list ...

It was one of the first soups I ever tried, and to this day, I can't resist its rich and creamy texture filled with tender clams, crispy bacon and hearty potatoes. Whether it was served at our ...

Then reduce the heat and allow the chowder to simmer for about 10 minutes until the potatoes are tender. Add in the chopped clams and cook for 2 minutes, then seasoning the chowder with salt and ...

Continue simmering until potatoes and celery root are completely tender and broth thickens enough to coat the back of a spoon, about 5 minutes more. Stir in reserved clams and any accumulated ...

This local delicacy full of clams simmered in a creamy clam broth with tender potatoes and onions is a SouthCoast tradition. It may be made with simple ingredients, but it packs a big flavor ...

until the pasta is tender and the sauce clings to it, about 1 minute. Add the reserved pasta cooking water, 2 tablespoons at a time, if needed to loosen the sauce. Add the clams and cook ...

When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender.

Instead of hard-to-find cuttlefish, this version uses tender baby squid — and skips the restaurant's homemade fish stock in favor of bottled clam broth from the supermarket. When's the right ...