I actually like what I have known as "Manhatten Clam Chowder" a term I grew up with as a child of the 50s, 60s.It is a red broth based soup much like minesrone but with clams.I also love a good "New England" cream based chowder.But the best, IMO, is a wonderful Lobster, shrimp or crab bisque, which in my experience seems to be a tad thinner than a chowder.lleechef-am I on the right track? Or totally off base…[:I]