The original version of this creamy scallop chowder called for 6 cups of heavy cream, said Kathy Kitchens Downie, R.D., in Cooking Light. The result was a velvety, assertive, broth, but one with too ...

The following clam chowder recipe comes from that cookbook. It is the same recipe that won Boston magazine’s best clam chowder honor in 2010 and 2011. In more ways than one, it takes a lot of clams to ...

1. In a large covered soup pot, simmer the four corn cobs in the stock for two hours. Remove and discard the cobs. 2. Add the seafood stock and return to a simmer 3. Add the onions and celery to the ...

says this recipe is based on an old San Francisco dish called Force Meatballs, recorded in a 1907 cookbook titled Prepare crab meatballs and refrigerate. To cook the crabs, fill a 6 to 8 quart pot ...

Hi, my name is Darla Mehrkens. I am a recent graduate of the Culinary Institute at Virginia Western, the catering chef for Carilion Clinic and a member of the American Culinary Federation. I feel ...

Duke’s Chowder House has a number of Alaska weathervane scallop specials on the menu begining Nov. 12, including this dish composed of scallops and ravioli. Ingrid Pape-Sheldon/Duke’s Chowder House ...