Clams are an American shellfish favorite, but you can create all the taste and texture with simple plant-based ingredients.

This New England Clam Chowder is ready in just an hour. Clam Chowder with fresh clams (or canned clams) is the best way to warm up during soup season (while our steamer clams make the best warmer ...

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

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Manhattan clam chowder, on the other hand, has a tomato base and no cream. The inclusion of tomatoes is seen as an affront to the New England church of chowder, so much so that in 1939 a bill was ...