This ingredient is added to differentiate San Francisco clam chowder from the New England variety, providing a tangy, uniquely Bay Area flavor.

The greatest clam chowders usually come from a dockside restaurant, but if you don’t live in a Lifetime movie, you might not have access to one. The next best thing on a rainy day is the canned stuff.

As a young boy growing up in Mexico, Samuel Sanchez savored eating fish soup with family at his grandmother’s long dinner table. The soup was cooked by his uncles — a detail that stuck with Sanchez, ...

When the weather turns frightful, nothing beats a steamy bowl of nourishing New England clam chowder. From America’s oldest ...