Let’s talk chowder. While it’s often clammy and most times creamy (at least north of Rhode Island), a homemade chowder simply must contain bite-sized chunks of protein and/or vegetables; get served ...

THE Giants aren’t the only underdog in New York. Manhattan clam chowder isn’t known as a favorite either, but that doesn’t mean it can’t beat its northern competition, that ubiquitous hueless brew.

2 cups clams, chilled 4 ounces slab bacon, rind removed and cut into 1/3-inch dice 4 tablespoons unsalted butter 2 medium onions, cut into 1/2-inch dice 2 cloves garlic, finely chopped 2 stalks celery ...

2 cups clams, chilled 4 ounces slab bacon, rind removed and cut into 1/3-inch dice 2 tablespoons olive oil 3 cloves garlic, finely chopped 1 large onion, cut into 1/2-inch dice 2 stalks celery, cut ...