The magic starts with live littleneck or cherrystone clams, gently steamed until they just open, releasing their natural juices to create a flavorful clam broth—the soul of the chowder.

May 4 -- Celebrate New York City with Emeril Lagasse's Manhattan Clam Chowder. And whip up his New York Style Cheese Cake to top it off. Ingredients 8 pounds quahog or large cherrystone clams ...

The recipe was simple: Steam 24 littleneck clams with garlic, basil, parsley, red-pepper flakes, wine, and clam juice and serve over pasta.

Top clams or other dishes with a drizzle of brown butter and a delicious breadcrumb, capsicum, pancetta and herb topping using this great recipe from Andrew Zimmern.

Chef Kyle Woodruff, the Executive chef from Catch 31, Salacia and Sky Bar at the Hilton Virginia Beach Oceanfront in Virginia Beach made his Steamed Cherrystone Clam Chowder.