Few New Englanders are aware that there’s another type of clam chowder in New England that is a tomato-based red clam chowder. This may be shocking to most New Englanders who once tried to criminalize adding tomatoes to chowder. But in pockets around New England, there’s exists a little-known Portuguese clam chowder that bears little resemblance […]

The defining characteristic of Maine-style clam chowders is that traditionally they’re made with milk and never thickened with flour. In comparison to other types of clam chowder in New England, the northernmost New England versions are on the thinner and brothier side of the chowder spectrum. This doesn’t mean a milky Maine clam chowder isn’t hearty […]

If you have strong opinions about chowder you might freak out when you learn about a Long Island clam chowder. Judging from the cover pic you’re probably already a little alarmed. Yeah, it’s pink. I know, strange, isn’t it? We all know chowder allegiances run deep in the Northeast. Everyone claims the version they grew […]

When was the last time you saw a squid stew on a menu? Probably never, right? But if you did, would you order it? Probably not, right? Why risk spending a bunch of your hard-earned money on something you’ve never had before. It would take a little leap of faith to order a squid stew. […]

Scallop chowder makes a nice alternative to the ubiquitous New England clam chowder. In fact, you could use almost any type of seafood in chowder. The scallop chowder recipe below is featured in my new cookbook, New England Soups from the Sea, and includes 17 other chowder recipes that use different types of clams, fish, […]

Have you ever had a Portuguese seafood stew? If not, you’re in for a treat today because I made a Portuguese seafood stew with clams recently that is absolutely TO. DIE. FOR. I’m talking about a time-stopping sort of deliciousness that will make you weak in the knees. I swear it is that good. Now […]

The great thing about making an oyster stew is that it is ridiculously simple. If you’re a total oyster stew-making newbie there are a few basic things to know before you get started. What is an Oyster Stew? First, I’m not sure why it’s called a stew but it’s really more of a brothy soup. […]

So many seafood books and seafood cookbooks, so little time. If you’re a seafood lover like myself, you understand. Now while I’m on the topic of seafood books, let me take this opportunity to announce for the first time that I will be adding my own seafood cookbook to the mix. I’ve just started the […]

I scream it from the rafters EVERY Thanksgiving. Don’t throw away the turkey carcass! Save that gelatinous-rich puppy, make turkey stock, and then a delicious leftover thanksgiving soup recipe. Because once you have the turkey stock, there’s an almost infinite amount of leftover thanksgiving soup recipes you can make.  How to Make a Leftover Thanksgiving Soup […]

Before you write an angry comment for my title being click bait, hear me out. Yes, I admit the title was intended to grab your attention. No, I don’t think you’ll prevent Tommy John surgery by ONLY consuming bone broth. That is of course, ridiculous. But I do think it’s part of a solution that […]

Welcome to the final installment of my 6-part fresh tomato soup series, a Burmese tomato fish curry!  It combines my love of Southeast Asian cuisine with another unique way to use fresh in-season tomatoes, the true purpose of this whole series. And so I’m turning to Burma, a country I fell in love with during my […]

I don’t know if was divine intervention or just pure luck but this Japanese tomato noodle soup is one of the best soups I’ve ever created. I say “created” and not “made” because it’s truly an original recipe. You can’t google “Japanese tomato noodle soup” and come up with anything like it. I’m not trying […]