That looks delicious, I love both

I love both but especially half New England and half Manhattan. Apparently I’m not the only one who favors this blend.

wow, just love your reaction when you tasted your soup. can tell right away, it is golden. thank you sir. I will cook it tonight

"It's Good" === Well, that's a relief lol...I've got my own batch in the Slow Cooker right now, not your recipe but really just about the same, very similar. Thanks for the video!

I am so thankful to have found this recipe. I have many cans of clams in my pantry and want to use them. I love clam chowders, New England for winter...Manhattan for the warmer months when I can use fresh tomatoes...Now, I am torn between the two...One will win, I'm sure. I like this recipe of yours...

I like both the Manhattan and the New England style clam chowder, but I only love the Manhattan style. And I used to make it during the lent, because I made my son love it too.

Great video!

I like both

I love both versions of clam chowder ! I tend to make Manhattan style in the spring / summer and New England style more in the fall and winter months, love them equally !

Chowder looks wonderful

Dennis, I enjoy both New England and Manhattan style. I rarely see Manhattan clam chowder anymore. Here in Florida It's usually New England style. Clam chowder is one of those recipes that can vary dramatically from restaurant chefs to home cooks. Thanks for this recipe. I'll have to make it soon

We made this soup for dinner tonight. One of the nicest soups we've made. I [hubby] was always a "I won't like it" kind of guy. Wife says TRY IT. I say YES DEAR. Glad I did . SUBED as well

Your first bowl....Wow you nailed it..Cheers Jeff

That look so good! I've always been aware of Manhattan style and the difference between it and New England style, but I don't believe I've actually ever eaten it. We'll have to add it to our Fall menu. It seems like it would allow the clam flavor to come through clearly.

Looks delicious Dennis. I've made the New England style clam chowder many times, but never the Manhattan style. I think this will be the perfect soup to make on a chilly fall afternoon. Up here on the Canadian Prairies snow is forecast for this weekend!

Good simple Manhattan chowder with canned clams. I usually put some Old Bay seasoning or red chili flakes for a little heat. Fresh or roasted pepper (jalapeno or habanero) would do too, just be careful not to add too much.

Looks really good. I like both types but prefer Manhattan, especially after adding a splash of dry sherry wine to the individual bowl.

I'm pretty sure that the Manhattan clam chowder is better for you since it doesn't have all the cream in it. I like to taste of the Manhattan better I like spicy stuff

U are heaven sent now if only u made stuffies and showed us how

Yum

I am a New England style first and would choose that if i had to. But i like Manhattan as well. I have often wondered if some cream added to the Manhattan would be good.

Never had either home cooked

I prefer New England (Maine) FISH chowder to clam chowder. I've never liked clams...it's like swallowing big boogers...raw. But my grandmother used to make fish chowder and it was very simple. My family is from Maine and their methods of cooking aren't complicated...using basic seasonal ingredients that they had at their disposal: milk, butter, potatoes, onions, salt, white pepper...and a white fish like cod or haddock. It's the best. I'm made versions of "Manhattan" chowder but it's not really "chowder"...it's a fish soup or a version of Portuguese seafood soup.

I add crushed red pepper to mine .

A next day soup

Ohhhhh I have to say New England, I do like Manhattan a lot but I'm just so hung up on the creaminess of the New England

i love how you say internet

Will you show how to make Large pasta shells ? Thanks

Rocky point in Rhode Island made the best .... I think your close

Thank you, I'm converted.

if U can't haAnd I am a Northernerve new england because of the dairy in it Manhattan,is the way to go.

I will hold the bacon. I want to taste the clams. Chef Jerry