As much as we love a classic New England clam chowder, there are other fish in the sea. Definitions vary, but the only real qualification for a soup to be called a chowder is that it's hearty, chunky, ...

Chop 125g of each vegetable in cubes (about 0.8mm). Chop the rest of the onions, fennel and celery in larger chunks. Saute only the larger onions, fennel and celery in 125g of butter until soft.

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite. And that goes double for chowder of all descriptions. While visiting Ireland ...