Yum - yum.

I like both New England & Manhattan chowder, but prefer New England.

… to some a New Englanders.

I’d like to sample all of those! Yum!

It is maybe an hour away from where we live, in College Town, on the Cornell campus.

The name of the place was Rulloff's.

They were blasting live Grateful Dead shows inside.

We spent the entire afternoon there, eating the most delicious New England clam chowder I've ever had, eating warm bread, and drinking pitchers of cold beer. We got the window seat that first time, so you could watch people on the street as you ate. We always tried to get the window seat when we went there, and we sometimes had good luck in doing so.

I've visited that place probably 50 times since then. We would make the drive, just to spend the day at Rulloff's. Sadly, it closed relatively recently, but I've had some of the happiest times of my life in that place. And I've never had better clam chowder.

Actually, make it two bowls.

My husband made a fabulous New England clam chowder. Today I had a great potato soup, homemade from a local small market. It’s definitely soup weather and I love it.

For shame!

https://www.bowlofdelicious.com/rhode-island-clam-chowder/

I dated a girl from Rhode Island in college, and she introduced me to it. To this day, decades later, it's still my favorite way to make clam chowdah. Don't get me wrong, I like Manhattan and New England styles too, but the Rhodie way, for me, is still the best!

Prefer any of these to New England or Manhattan clam chowders. My favorite is made by my brother.

Never heard of the NC version...

Chesapeake Chowder
This dish represents our attempt to feature the bounty of the Chesapeake Bay all in one bowl. Obviously, it would be impossible to include all of the wonderful food products, grown and harvested from the Delmarva Peninsula. This chowder does include some of the more notable products. Chesapeake fish, crabmeat and shellfish, Silver Queen corn and Virginia ham are included. You can leave out the cream if you like and replace it with more fish stock or water. It will not be as rich, but the flavor will be fine. The concept with this chowder is to utilize local food products. You can substitute Chincoteague oysters for Blue Points or Kumamoto or even use clams. Cod, halibut or even salmon can replace the rockfish. Use whatever products are local, fresh and in season.
https://www.foodnetwork.com/recipes/chesapeake-chowder-recipe-1943520

Hatteras Style Clam Chowder
https://www.allrecipes.com/recipe/20860/hatteras-style-clam-chowder/

❤️ pants

But every once in a while I get a craving for the creamy kind.

I prefer New England style but remember eating a nice Chesapeake Bay style when I was in D.C. interviewing for a govt. position.

I'm interested in the recipe for photo #1!


I'm interested in anything that looks similar to Golumpki!!

but that one in the blue bowl is the real deal..

But my favorite is the one on the bottom.

-- Mal