Clear, RI style usually does the trick, but if you’ve got a nice batch of clam cakes straight out the fryer, I’ll do them up with New England style.

quote:

Originally posted by xannie_01

i never looked further than the white chowder and the fried halibut.
i should have been more specific.

Ivar’s red chowder is made with milk or cream. It’s the only red chowder I’ve ever considered edible. I also like their "white" chowder.

i never looked further than the white chowder and the fried halibut.
i should have been more specific.

quote:

Originally posted by xannie_01

the chowder ivar’s makes in seattle.

Ivar’s makes two kinds. Ivar’s makes a red chowder and a white chowder.

the chowder ivar’s makes in seattle.

I like it thick & creamy. I usually get the NE style white chowda.

I do like tomato based soups just not the claim chowda ones.

HOME MADE!!! [:)]

I love NE style clam chowder, thick and hearty. Yes it is really good in the winter months, although I just had a bowl last night.

I do love NE style clam chowder, in fact it’s so chilly here today I’m going to make some. I also love "fish soup" or "seafood soup" made with onions, garlic and tomatoes. Apples and oranges…….both are delicious.

I voted for the Manhatten (NY) stlye. But, I think it depends on the season. There’s something about the spice in the Manhatten style that I like in late summer, early fall -and with fresh clam meat in the summer. But in the deep winter, the NE Style is a little more comforting.

Same here.

Buddy

I guess I considered the New England Style and the West Coast Style to be one and the same (sort of). I like the milk/cream based Chowder, but prefer it thick.[:p]