I really enjoyed my bowl of tomato-based Manhattan Clam Chowder last night at Artie's Steak & Seafood on City Island in the Bronx. It was loaded with product and soothingly delicious. I made a meal out of it. Meanwhile, several other patrons were quite happy with their cups of creamy-based New England Clam Chowder. And, I bet most diners order the New England-style. Don't get me wrong, I do like both. But every once in a while I order the Manhattan Chowder just to remind myself how good it can be.
What is your preference? Who serves it right in the region?