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 ...

My very first job was as a host in a local restaurant, and one of my opening shift duties was to write all the daily specials on a board next to the host stand. One Saturday morning, I printed off the ...

Manhattan is going head-to-head with New England in this clam chowder cook-off. Chef Mike Price of New York City's The Clam restaurant and cookbook author Annie B. Copps are preparing their hometown ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

Mike Price, co-owner and executive chef of New York restaurant The Clam, and Annie B Copps, chef and author of "A Little Taste of Cape Cod,” make their best chowder recipes for the TODAY team to try.

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

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 ...