New England vs. Manhattan what style is your preference?  Are you a New England fan that rich, creamy and lightly smoked form preferably a quality apple wood smoked bacon.  On the flip side Manhattan style which is not creamy but made with tomato instead.   For me it’s a no brainer but let’s talk it through for a minute.  On my initial poll it starts out 50/50.  I’m finding out that there is as much passion about your chowder style as there is between Yankees fans and red sox fans.

Here we go let’s start with New England style.  Start with apple wood smoked bacon, potatoes, onions, celery, clam juice, chopped fresh clams, fresh herbs, cream and tighten it all up with a bit of finely ground saltines.  Once the soup is complete add a bit of sherry.   The Manhattan retains the bacon, mire poix, clam juice, chopped clams, and herbs but then substitute the cream for tomatoes.  So the bottom line is do you want rich and creamy or alight and bright with the tomatoes?

As I have spoken with everyone in my immediate ear shot New England style is taking off.  Most people don’t even want to credit the Manhattan style as being a legitimate version of chowder.  I have received at least a dozen perplexed looks that indicate the lack of knowledge that Manhattan clam chowder is real.  I just received an “I’m from New England and we don’t like tomatoes in our chowder”.  Also with that don’t call it soup it’s chowder.  Just got a call from a friend in Aspen so I asked the question and he much like me responded with, when in Rome.  This being said I feel that both renditions are great and each serves a different purpose.  Nothing warms the soul better than a hot cup of New England clam chowder in the dead of winter on the water.  Just as when on a cold blustery day in a glass enclosed establishment overlooking the park amongst the hustle and bustle of a major city, the tomato based style sure fits the bill.

So tonight I think I’ll make both soups in order to see what works for me when in DC.