Top Clam Chowder dishes in New York

Cream-based with tender clams and potatoes — a comforting opener on cold opera nights

A creamy New England chowder that serves as a solid starter, though not the main event in a mussel-forward kitchen

Thick, creamy chowder with tender clams -- a warming classic done well

Thick, cream-based chowder — one of the more consistently praised items on the menu, though not revelatory

Creamy New England-style clam chowder

Rich New England-style clam chowder — a warming bowl by the waterfront

A creamy, classic chowder that is a longtime staple of the counter menu

Standard creamy chowder, hot and generously portioned — the right opener before a lobster.

A creamy, hearty chowder loaded with clams and potato — a reliable cold-weather staple that hits the right notes of richness without being overly thick.

Creamy, chunky clam chowder served as a starter. A good warm-up before the boil arrives.

New England-style chowder that leans creamy without being leaden, with good clam presence and a housemade cracker on the side

New England-style chowder, creamy with tender clams and potatoes, served piping hot

Thick, cream-forward New England style with a proper smoky bacon underpinning — a reliable opener before the raw bar

A creamy, classic clam chowder.

New England-style chowder that's creamy without being heavy — a decent accompaniment but not a destination dish on its own.