What kind of clam chowder do you prefer-New England, Manhattan, Rhode Island, or other? My favorite is Manhattan, heavy on the pepper.
New England
New England, from the west coast. Comes in quite an interesting variety, got to try every place from Coho Washington to Eureka CA. Once you get east of Nevada, it goes downhill fast.
New England and so thick that it’s almost pudding-like (ok, not quite that thick, but close)
Have you ever tried Ivar’s?
New England with a strong buttery undertone, but I love good Manhattan, too.
The very best I’ve ever had - even after moving here to the Northeast - was in the cafe at Harrah’s in Reno. Nevada. In the western semi-desert, where clams and old oilskinned fisherman-cooks are quite rare.
New England. The wife’s favorite too.
Clam chowder and flannel are the only things New England does better than New York.
New England. I don’t think I’ve ever seen or heard of Rhode Island clam chowder.
I love clam chowder…the problem is, people put stuff into it that shouldn’t be allowed…like celery-AAGHH!
I have had decent clam chowder in Seattle-but they don’t have the softshell clams that we have in New England. The “Manila” clam (Puget Sound) doesn’t have the depth of flavor to make a good clam chowder.
New England style for me. I highly recommend the version served at Spud Point Crab Company in Bodega Bay. Yum!
New England in a close race.
Throw some red pepper flakes in the Manhattan and they trade places.
If it’s not New England creamy type clam chowder, then it’s not clam chowder. It’s soup.
Manhattan has more interesting flavor than New England, which tends to be bland. It’s rarely bad, but it’s never great. Manhattan does run the risk of being bad (especially in cans), but when it’s made well, it’s the king of chowders.
This.
Manhattan clam chowder is a pasta sauce looking for its pasta.
I voted Rhode Island to give it some love, and because it’s a toss-up for me between Rhode Island and New England. Rhode Island is cleaner, more clammy. But New England has cream and, when done right, that little bit rounds out the flavor quite well (when I make it, I like it very light on the cream–just enough to give it a little bit of that creamy mouthfeel). I mean, who doesn’t love cream? But when done wrong, it’s pasty and gloppy and yuck.
I could never get into Manhattan clam chowder myself.
I knew I wouldn’t be in here fast enough to be the first to say this, so: This.
There is only Manhattan style. Everything else is just…bad.
The Manhattan style reminds me of Chicken Booyah, which is good (chicken soup with a tomato base), but I like the white, New England version of Chowder better just for the distinction. However, I doubt that I’ve ever had authentic NE Chowder. I’d probably like it even more.
ETA: I put lots of pepper in the NE chowder anyway.
New England-Lumpy warm salty milk that smells like fish.