Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

Sweat onions and butter in a medium pot until translucent, approx 5 minutes. Add celery and garlic and sweat until garlic is translucent. Add flour and cook, stirring, for an additional minute.

2 lbs. of Prince Edward Island Mussels5 ears of corn2 shallots, thinly sliced2 chile de arbol peppers1 sprig of thyme3 Tbs of olive oil1 1/2 Tbs of garlic confit (can substitute with minced garlic)6 ...

STATEN ISLAND, N.Y. -- On days like these when the weather is damp and unseasonably chilly, soup recipes really speak to me. So, right now I'm looking at Brooke Dojny's new book "Chowderland: Hearty ...

There are legions of clam chowder devotees out there. Some are transplanted Dakotans who live on the seafood-rich coasts; others are inland flatlanders who believe that good chowder can be had a ...

My husband and I just came back from Piedmont (one of our favorite restaurants) and shared a delicious mussel and bacon chowder. It had lots of mussels sitting in a creamy broth with plenty of diced ...

Traditional Irish seafood chowder made with salmon, cod, shrimp, mussels, and smoked oysters in a creamy broth with bacon, ...

1. In a soup pot over medium heat, melt the butter. Add the onion, celery, thyme, salt, and pepper. Cook, stirring occasionally, for 5 minutes,. 2. Add the tomatoes ...