|Image on left via Flickr/I Believe I Can Fry; Right image via Flickr/pointnshoot|
In this corner: New England Clam Chowder
This traditional milk/cream based soup made with potatoes, onions and clams has been a staple food of the region since the mid-1800s.
In the other corner: Manhattan Clam Chowder
This clear broth with clams, onions and tomatoes is a variant of the New England-style corner which emerged in the mid-20th century. Rumor has it that Portuguese immigrants in Rhode Island actually inspired the tomato-based soup whose name denotes allegiance to NYC.
Which region has the superior chowder style? Vote now in the comments!
In this corner: New Haven-style "apizza"
A single pizzeria is the culprit behind this variation on Neopolitan pie now eaten widely throughout parts of Connecticut and New England - Frank Pepe Pizzeria Napoletana. The legend pizzeria began serving "plain" slices consisting of tomato sauce, oregano and grated pecorino, leaving the traditional topping of mozzarella off and considering it an extra topping. The white clam pie was also a regional invention of Frank Pepe's.
In the other corner: NY-style pizza slice, plain
In NYC, everyone knows a "plain" slice features a thin chewy crust, a light smattering of tomato sauce and mozzarella cheese. The origins of this slice date back to the early 1900s. But the real test? If you can't fold it, it ain't NY-style.
Which region has the best pizza? Vote now in the comments!