I have three go to soups: chicken noodle, French onion and clam chowder. If they’re on the menu, I will order them. Always. I may stray now and again, but these are my constants. I was recently in a Cracker Barrel in a soupy mood and the two offerings of the day were: vegetable beef (never) and clam chowder (absolutely.) My friend asked the server if the clam chowder was New England (white), as opposed to the lesser known Manhattan (tomato based) or the even lesser known Rhode Island (brothy). We got a blank stare in return. Of course we did and we deserved it, the food snobs in a Cracker Barrel that we were.
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