Manhattan meets new england clam chowder
Cocktails
Armenian cuisine
This clam chowder recipe is for those of us who like to have it all. And/or those of us who are completely torn and indecisive about which scrumptious version of clam chowder to have. The Manhattan version is spicy and full of sweet tomato goodness. The New England version is thicken and rich with creamy wonderfulness. Both of them feature lots of, well, clams, and usually they have chopped potatoes in common, and I love both of them passionately. And while I know this will seem like heresy to some folks (according to Yankee Magazine, in 1939 Maine tried to pass a law forbidding tomatoes in clam chowder), I decided to have my chowder and eat it too by doing a Manhattan/New England chowder mash-up.
Share:
0
30
0
Comments