Of the three styles of clam chowder - creamy New England, red Manhattan, and Rhode Island style - Jane's personal favorite is the one found at restaurants, diners and clam shacks along the Rhode Island shore. Briny, sweet, grayish colored clam broth is loaded with clams, potatoes, salt pork and some seasoning. It's pure simplicity, and Jane says the best of the best is at Champlin's in Narragansett, the home of Rhode Island's commercial fishing fleet.