Whether it’s classic New England Clam Chowder, a comforting mix of milky-white soup and briny clams, or Manhattan Clam Chowder, a heart tomato-based soup with salty, chewy clams, we love to chow down ...

Like many restaurants often do, my dad’s place used to do a fish-on-Fridays thing, and the rotating soups of the day were always clam chowders — sometimes New England, sometimes Manhattan. I can’t ...

Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

Owner Cheryl Hassett of Soup R Salads at 308 S. Warren St. in Syracuse stirs a pot of red, tomato-based Manhattan clam chowder, while a pot of white, cream-based New England clam chowder simmers next ...

Depending on where in the country you’re dining, ordering the clam chowder can lead to drastically different meals. Fans of the Manhattan style may claim theirs is the true version of the soup, while ...

Dear SOS: My husband thought the Manhattan red clam chowder at the Daily Grill in San Francisco (at the Handlery Hotel) was absolutely the best he’s eaten since he left Rhode Island. Would you be able ...

“Clam chowder is one of those subjects, like politics and religion, that can never be discussed lightly,” Louis P. De Gouy wrote in 1949 in The Soup Book. Almost 70 years later, that’s still the case ...

Here in Colorado, we fight over green chile. On the East Coast, the battle is over chowder — the New England clam and Manhattan variations. When Gretchen Kurtz reviewed Chowder Room, she didn’t get a ...