Manhattan is going head-to-head with New England in this clam chowder cook-off. Chef Mike Price of New York City's The Clam restaurant and cookbook author Annie B. Copps are preparing their hometown versions of the classic soup.
Price prepares a bright tomato-based soup and Copps shows us how to make a creamy Cape Cod-style chowder.
The "white" version of clam chowder might be the more well known of the two, but that doesn't mean it's better. This soup may not be creamy, but it's full of fresh seafood flavor, the bright taste of tomatoes and just a hint of spice.
Like tomato sauce in Italy, for every home on the Cape, there is a slightly different way to make clam chowder — and they are all the best. Some are thick and potato heavy, others less viscous and more herbaceous. This one is right in the middle.
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