Stir in the clams and clam juice. Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half.

Add remaining clam juice and white wine and reduce to 3/4 cup of liquid. Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked.

Manhattan clam chowder is a red soup made with clams, clam juice, potatoes and other vegetables, plus tomato paste and fresh or canned tomatoes. It’s thinner than cream- or milk-based New ...

In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together.

Clam dip is one of those old-timey New England dishes that is popular up and down the coast, often made for family gatherings like barbecues or holidays. Every New Englander who knows the dip ...

Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes. Meanwhile, remove the ...

Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until ...

Add the clams and their juices, 1 cup water and the bottled clam juice; cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, 20 to 25 minutes ...

In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon.