Let’s talk chowder. While it’s often clammy and most times creamy (at least north of Rhode Island), a homemade chowder simply must contain bite-sized chunks of protein and/or vegetables; get served ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

While I was testing recipes a few weeks ago, something strange happened. A deep whiff of the Manhattan-style clam chowder I had just made transported me for a brief moment to my grandmother Josephine ...