Dear Recipe Wrangler, I had a wonderful Manhattan clam chowder at Aquagrill and would love to know what the chef does to make it so flavorful. Irene Goodman, Manhattan Aquagrill’s Manhattan clam ...

2 cups clams, chilled 4 ounces slab bacon, rind removed and cut into 1/3-inch dice 4 tablespoons unsalted butter 2 medium onions, cut into 1/2-inch dice 2 cloves garlic, finely chopped 2 stalks celery ...

THE Giants aren’t the only underdog in New York. Manhattan clam chowder isn’t known as a favorite either, but that doesn’t mean it can’t beat its northern competition, that ubiquitous hueless brew.