There are three main types of chowder: cream-based New England, tomato-based Manhattan, and clear broth-based Rhode Island. Which do you pledge allegiance to? I’m partial to the New England variety, since I grew up in Connecticut, which is why I was drawn to this recipe.
But this New England-style “chowda” is surprisingly based off a famous recipe from a restaurant in Utah.
from WordPress https://jonathanwilhoite.wordpress.com/2016/02/25/cozy-up-to-a-bowl-of-this-creamy-clam-chowder-delicious-links/
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