New England clam chowder has a creamy base that distinguishes it from the tomato-based Manhattan version. — Photos: LOW LAY PHON/The Star
IN the American culinary landscape, few dishes evoke the essence of a region as vividly as New England clam chowder.
This iconic soup, hailing from the picturesque coastal towns of the northeast, was created when European settlers made their home along the rugged coastline of New England.
