I am making clam chowder for a last minute pot luck at work, thinking some people may not want the usual meat based hot dises on good Friday. I am making a Manhatten style, but as usual, just chopping up stuff & throwing it in. Tomatoes, green pepper, onion, celery, okra, potaotoes, lot's of thyme & pepper it has a bit of bite.

So how do you make it? Red or White? I am from the Eastern Shore of Md, & there they leave it clear, just the clam juice, but using canned clams that way isn't so good.

mmmmmmmm sounds good either way

It's ready may be a bit spicy for mid western tastes but I like it!

Should a add cute little seashell macaroni? Might help tame the bite a bit. People around here put macaroni in thier chili.

I love the white new england style

Rayne I like them both.