Louis Tikaram, the 31-year-old executive chef at E.P. & L.P. (the name stands for the musical terms “extended play and long play”), a Thai-Fijian-Indian-Chinese restaurant in West Hollywood, is at a ...

GLUTEN FREEDOM By LAURA BYRNE RUSSELL Although today's recipe is technically not a chowder, calling it a "soup" doesn't adequately convey its creamy goodness. So let's forget the formalities and call ...

Foodies have been enjoying clam chowder for centuries, and the dish has endured for a reason. It's warm, savory, filling, and doesn't require any complicated techniques to make. Essentially, you toss ...

Clam chowder should be toothy and flavorful, with contrasting textures from the clams and potatoes. The beloved comfort food should not be sludgy, gruel-like, or rubbery — this means using the right ...

Whether you look forward to it as a go-to appetizer every time you step foot in a seafood restaurant or you've just happened to notice how often restaurants offer it on Fridays, chowder has been a ...

For example, corn chowder is wildly different from New England clam chowder; even if you keep the clams, chowder can differ heavily from location to location, as is seen when you compare New England ...

Chefs share the best chain restaurant clam chowders, from Legal Sea Foods to Red Lobster and more.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

While chowder has been around for centuries, our modern styles of clam chowder are newer concoctions. You'll find regional variations of this soup all over the United States, but there are two that ...

We may receive a commission on purchases made from links. Clam chowder is not something that, on its face, sounds or even looks that appetizing. And as a kid growing up in New England to non-New ...