PieHole visits Red Bank’s Chowda House to get the chef’s take on New England versus Manhattan. (Photo by Jim Willis. Click to enlarge)

How’s this for warming a cold, grey December day? Today, redbankgreen‘s PieHole food page tucks into two chowders at Red Bank’s eight-month-old chowderhouse, conveniently named the Chowda House.

We chat with chef Glenn Kovacs about what’s behind a decent made-from-scratch chowder, and ask the obvious question: red or white?

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