Clam chowder is one of those dishes that inspires strong feelings and opinions. There are two main camps: the tomato-based Manhattan-style chowder crowd and the thick and creamy New England clam ...

"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...

Whether you live in Maine, Boston, San Francisco, New York City, or elsewhere, you've probably pledged your allegiance to either Manhattan or New England clam chowder — and wouldn't dream of ever ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...