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.

Little did we know when we wrote despairingly in the Sun-Times about the tragic lack of Manhattan clam chowder in Chicago, that we’d be tapping into a well-spring of similar sentiment among many, many ...

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 ...

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.

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 ...

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 ...

“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 ...

Manhattan is going head-to-head with New England in this clam chowder cook-off. Chef Mike Price of New York City's The Clam restaurant and cookbook author Annie B. Copps are preparing their hometown ...

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 ...