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.

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 ...

Clam chowder is a white milky or red tomato-y soup with clams and vegetables like onions and potatoes. Arguably, the most famous clam chowder is New England clam chowder. New England clam chowder is a ...

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 ...

Some food debates rage on forever, and this week, Local Flavor tackles a food war for the ages: New England Clam Chowder versus Manhattan Clam Chowder. A few weeks back, the contest featured the Rev.

Mike Price, co-owner and executive chef of New York restaurant The Clam, and Annie B Copps, chef and author of "A Little Taste of Cape Cod,” make their best chowder recipes for the TODAY team to try.

The two most popular types of chowders, Manhattan clam chowder and New England clam chowder, are visually different and have historic beef between them. Here’s how to tell the difference There are a ...

Clam chowder is clam chowder is clam chowder? Not if you’re a fan of one type or another — but not both — and prefer either the creamy-white New England style or tomato-y-red Manhattan. It’s the ...

HIDDEN AWAY in the limestone catacombs of New York City’s Grand Central Station is the gastronomic chronometer that measures out my life: the Oyster Bar. Ever since I’ve had a memory of having ...

“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 ...