New England Clam Chowder
Why not Manhattan style? For one, the use of tomato in seafood chowder likely came from Rhode Island, not New York (at nycgo.com, we’re in the myth-busting business). Also, cream just makes a superior pool for tender clams, potatoes and bacon to swim in. Try it here: Cull & Pistol (pictured), Grand Central Oyster Bar
There are some righteous Louisiana-style spots in NYC these days. A common thread: rich, spicy gumbo, built from the roux up, employing the “holy trinity” of Cajun cooking (onions, bell peppers, celery) and brimming with chicken and sausage. Try it here: Sugar Freak (pictured), The Gumbo Bros, Great Jones Cafe
“Wait,” you protest, “that’s not actually soup!” What broth these do have resides, in an ingenious inversion, within the dumpling wrappers; in any event, we couldn’t bear to leave these flavor packets out. Try them here: Joe’s Shanghai (pictured), 456 Shanghai Cuisine, Kung Fu Little Steamed Buns Ramen
It’s wintertime. Hungry for soup? NYC is the place. Not only are we home to one Seinfeld-famous soup stickler, we also have countless varieties of the stuff—whether noodle dishes popularized by Northern Vietnamese street vendors or winter warmers first cooked up by Ukrainian Cossacks. In the slides that follow, find nine paragons of soup virtue to fill your hearts and stomachs.