Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...

A staple of summer meals in Rhode Island, "stuffies" pack steamed, chopped clam meat — along with Portuguese linguiça, red ...

I have a recipe I want to share with you that I have made since the 1970s. Not too often, so my family considers it a real treat! I’m talking about clam chowder. My recipe has evolved over the years ...

This article was produced by National Geographic Traveller (UK). “Clam chowder is a religion in these parts,” says Kathy Sidell, with a zeal more commonly reserved for champion hometown sports teams. ...

This recipe is one of my go-to fall/winter soups. The briny sweetness of the clams, paired with the luscious heavy cream, filling potatoes and saltiness of the bacon, make for the most comforting bite ...

Start by cutting off the dark green tops of the leeks. Split them into quarters, slice into ½-inch pieces, wash well and set aside. Cut the bacon into thin strips. Heat a stock pot over medium-high ...

From Boston’s bustling waterfront to cozy Cape Cod pubs, New England’s clam chowder scene is steeped in tradition, pride, and fierce local loyalty. These bowls aren’t just soup—they’re cultural icons, ...

We may receive a commission on purchases made from links. New England is known for its incredible lobster restaurants and warm bowls of creamy New England clam chowder -- so when there's enough buzz ...

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 ...