Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...