Lake trout are abundant, fun to catch, and, contrary to popular belief, make for great eating. If handled and prepared properly, the meat is mild and flakey without a trace of “fishiness.” While it ...

Clams. Martha recommends four pounds of top neck, cherrystone, or littleneck clams. These are all relatively easy to find at ...

When the weather is gray and cold, it’s time to pull out the big bowls. Winter soups and stews are hefty and can lean rich. They’re meant to encourage slurping with big spoons and passing napkins to ...

Dice potatoes and boil until semi- soft. While potatoes are boiling, simmer stewed tomatoes and rotel for 20 minutes. Mash. Sauté all peppers and onion together. Add sauté mix to tomatoes. Add v8 and ...

Succulent shrimp, tender cod, and luscious scallops are gently poached in the creamy tomato-based broth in our Long Island-style seafood chowder recipe.

Chef Esteban Garcia gets credit for creating Hook Line & Schooner's Manhattan Seafood Chowder with its savory tomato base.

LITTLE ROCK, Ark. (KATV) — Eric Greer with North Bar and Lakewood Lounge demonstrates how to make seafood chowder for What's for Dinner. White Chowder seafood stock base from shells, meat and ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite. And that goes double for chowder of all descriptions. While visiting Ireland ...

I believe it's a conspiracy that the most fattening holidays of the year also happen to fall during the coldest, dreariest time of the year. Our menus go beyond comfort foods -- how about plush foods?

I am always on the lookout for ways to increase the nutritional density and lower the calories and fat of a dish without adversely affecting the taste. Remember, it’s got to be good and good for you!