One of our panelists recently took a trip to New England and sampled some delicious clam chowder. The cream-based soup is generally made with clams, potatoes and onions and cooked to a thick soup perfect for a cold night or a summer sunset when the ocean waves bring on a breeze. Our judges wanted to know if they could duplicate the New England specialty at home in the South — even without the evening cool-down. We sipped six brands of canned soup and found a couple that might work as starters for a scrumptious seafood supper. We warmed all seven on the stove.
Kathy Saunders, Times correspondent