St. Peter’s Episcopal Church will host this year’s annual chili chowder cookoff fundraising event from 4:30 p.m. to 6 p.m. March 21 at the church, 3 Peabody Row.

Original Fish Co. serves both New England and Manhattan style clam chowder, and they’re not shy about their confidence in either version. The menu boldly declares it the “World’s Greatest Chowder,” ...

GREATER WILKES-BARRE “A Chorus Line” comes to the Theatre of Wilkes-Barre March 20-March 29. This powerful tribute to the passion, sacrifice and dreams that drive performers t ...

The Italian Benevolent Society presents the Shrimp & Clam Chowder Feed on Saturday, April 11th at 7 p.m. (Happy Hour starts at 6 p.m.) at the Italian Picnic Grounds, 581 ...

The Peninsula Suicide Education Alliance has been chosen to be the beneficiary of the Surfside Homeowners’ Association ...

Katie Potter, owner of Newport Chowder Company, was a guest on this edition of Spotlight New England. In the video above, hosts Ashley Erling and ...

Joan Setzer and Father Paul Wiltek lend a helping hand on the production line of making pierogies as they pinch the dough around the potato filling. All Saints Orthodox Church in Olyphant will sell ...

The city of Santa Cruz held its annual clam chowder cook-off today, concluding at 4 p.m., with more than 30 contestants from around the world participating in this 45-year-long tradition. “This is our ...

SANTA CRUZ — The 45th annual Clam Chowder Cook-Off began Saturday morning as over 50 amateur teams set up their booths along the Santa Cruz Beach Boardwalk. The teams competed for best amateur chowder ...

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 ...

The Chowder House was voted the Mohawk Valley's "hidden gem" restaurant by readers. Located in New York Mills, the restaurant secured nearly 60% of the total votes. The Creekside Inn in Oneida placed ...

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 ...