There really isn’t anything quite like a warming bowl of clam chowder on a cold winter morning. The two most prolific styles of clam chowder were developed in New York and New England. There will probably always be a debate on which type of clam chowder is better. Whether you like red or white, here are two hearty chowder recipes sure to satisfy. New England Style Clam Chowder Known throughout New England as “chowda”, the basis of this type of clam chowder is a dense, thick stew made with plenty of potatoes, cream, onions, flour, and pork fat. As you…