Page 31 - Clam Chowder News Today

On Saturday, October 9 the festival’s famed Clam Chowder contest will feature a sampling of this iconic destination-driven dish.

This comforting soup is a cross between New England and Rhode Island clam chowder. It takes the best of both soups to create a warming bowl of goodness.

/PRNewswire/ -- Spencer Makenzies, a family-owned seafood restaurant, is proud to announce their annual world-famous Cornhole Tournament, "The Throw Down,"...

There’s a growing list of globally inspired eateries to enjoy throughout the neighborhood’s three distinct districts.

The post-pandemic restaurant scene heats up all over town.

A new list has been released that suggests the Must Try food in every state. What Michigan food should people try?

To make ideal chowder, you need to follow a few simple steps, as texture, taste and mouth feel are equally important.

Fegens, 1050 Studewood, opened April 6. The new restaurant comes from F.E.E.D. TX Restaurant Group and will focus on classic American fare and cocktails. It takes over the space formerly occupied by Liberty Kitchen & Oyster Bar. The group (Lance Fegen, Carl Eaves, Will Davis and Jiim Jard) sold the Liberty Kitchen brand in the summer of 2020. Fegen will serve as chef-owner and managing partner. A graduate of the Culinary Institute of America in New York, Fegen has worked at some of Houstons be...

Revolution, anger, religion, and death. >> and death. >> in a plate of pasta. fantastic. so. >> cappeletti in broth. you have to try it. something special. >> oh my god! thats great. >> you have -- >> hopefully were not going to choke. oh my god, the only reason you would choke on them is if you ate them too fast because they were so good. >> its really full of emotion. >> yeah, because you used to

In 1939, Portland chef George Miller was crowned Maine’s Chowder King And thats just for starters. More than 80 years later, his descendents tell all about Millers glorious victory for New England-style clam chowder. Photo courtesy of Caren Michel Sometimes, after a story is published, writers get pleasant surprises. That happened Sunday Feb. 28, the day a story I wrote about clam chowder appeared in the Maine Sunday Telegram. The story included a few paragraphs about a 1939 clam chowder coo...