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.

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.

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 heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk.

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 ...

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 ...

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 a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more. Pour the pasta into a serving bowl. Pour on the sauce straight from ...