While regional clam chowder varieties can be divisive, we compared store-bought New England and Manhattan styles, then a New England brand came out on top.

Rhode Island clear-broth clam chowder is a local culinary tradition that traces its roots to Native Americans who prepared ...

Ladle chowder into bowls and serve. About this recipe Emeril Lagasse created this rich, creamy clam chowder recipe based on the New England clam chowders he grew up eating in his hometown of Fall ...

Their chowder is a bacon fat and potato-enriched clam chowder, whereas the Manhattan one is clear and has no potato to thicken it. It was likely the result of Portuguese immigrants cooking with ...