As much as we love a classic New England clam chowder, there are other fish in the sea. Definitions vary, but the only real qualification for a soup to be called a chowder is that it's hearty, chunky, ...

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.