Best Clam Chowder (2008)
Robert Sietsema: Its a toss-up whether I prefer the creamy white New England clam chowder or the greasier red Manhattan version, both boasting the slightly bitter aftertaste of clam broth. You can get superior renditions of both of these classics at Randazzos Clam Bar, a fixture of Sheepshead Bay since 1920. Chase either (or both!) with a divine plate of raw Littlenecks.
Sarah DiGregrorio: At Pearl Oyster Bar, the New Englandstyle clam chowder is ever so slightly citified and refined, but also outrageously good. The milky broth is golden beige and dotted with chives and tiny nuggets of double-smoked bacon and chewy clams. That distinctive, clammy, metallic brine gets me every time.