Boston and New York have always had their differences.

One of those differences will be settled Sunday when the New York Giants and New England Patriots battle on the football field. Another will continue — the battle between creamy New England Clam Chowder and tomato-based Manhattan Clam Chowder.

Diehard Patriots fan Charlene Linkowski said the New England chowder is "hearty, creamy, filling and delicious" compared to the Manhattan style. "Of course New England is going to think that they have the best, and Manhattan is going to think that they have the best," she said. "But it’s all about New England, better ingredients, everything is just better."

Linkowski, co-owner of Indigo Joe’s Sports Bar in Suwanee, added that "in Boston chowder is ‘chowda’ and the New York is ‘chowder,’ that’s a big difference."

The Patriots Fans of Georgia, a New England Patriots fan club, meets at Indigo Joe’s each weekend during football season.

"We make it at home, and it is a specialty at the sports bar," she said.

According to What's Cooking America, chowder has a history that is centuries old. Vegetables or fish stewed in a caldron became known as chowder before the 1600s in English speaking countries.

Then, tomato-based clam chowders came about with the popularity of the tomato in the mid-1800s and the large population of Italians in New York. By the 1930s this tomato version had become Manhattan Clam Chowder.

To begin New England Clam Chowder, cook bacon in a large pot until almost crisp and add onions, according to an Allrecipes.com recipe for the dish. Stir in water and potatoes, season, then bring to a boil and cook uncovered for 15 minutes. Then add half-and-half and butter.

Drain clams, saving the liquid, and add clams to the soup along with half of the liquid. Cook chowder for five minutes and do not allow to boil.

"I love them both," said Marilyn Lev of Buford. "The New England Clam Chowder is better in New England and the Manhattan Chowder is better everywhere. I think I prefer the Manhattan Clam Chowder, but not because it’s Manhattan, just because I like it better."

Lev and husband, Milt Lev, are Manhattan natives and have been in Georgia for the past 15 years.

The Manhattan Clam Chowder skips the cream all together starting with reserved clam juice and tomato and clam juice cocktail. Add potatoes, bell peppers, scallions and black pepper in a large saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until potatoes are tender. Stir in tomatoes and clams, then heat through before serving.

Linkowski has the chowder debate and football loyalties tested as husband and business partner Chris comes in the mix.

"My wife is from Boston and I am from New York, so it’s a clash in the house, too," he said. "I am a Jets fan more than I am a Giants fan, but I would like to see a New York team win."

So the two are ready for a Super Bowl party this weekend at Indigo Joe’s.

"We are having a huge Super Bowl party ... we have 25 cent wings, 25 cent shrimp, $8 beer specials, we’re going to be partying all day," Charlene Linkowski said.

Josh Cronin, general manager at Third Coast Grille in Buford said the New England-style chowder is very popular at the restaurant.

"Nobody has ever asked for it (Manhattan Clam Chowder) to be honest," he said. "I never even thought about making it. I make all kinds of soups back there but never had a request for that.

"I have even had a request for Oyster Stew, which I’m not fond of."

But chowder is a big deal in the New England states. In February 1939, a bill was introduced to the Maine legislature to make it a statutory and culinary offense to put tomatoes into chowder, according to whatscookingamerica.net.

And football is a big deal as well.

"I’ve always been a fan even when we (the Patriots) were the worst," said Charlene Linkowski. "The Pats are going to kill ’em."

Added Milt Lev of Buford, "I have been a Giants fan all my life living in New York ... But if I had to put money on the line, I would put in on for the Patriots."