How Do You Make The Best Manhattan Style Clam Chowder?
This dish originated in Rhode Island. Where Portuguese immigrants added tomatoes to their chowder. The British New Englander’s believed their creamy chowder to be far superior and named the Portuguese version after Manhattan, since it was obvious that only New Yorkers were crazy enough to add tomatoes to their chowder. In a 3 quart pan saute onion, celery and garlic til lightly browned. Add carrots and potatoes and your 1 cup water and simmer til tender. Add remaining ingredients and simmer for 10 more minutes. Let sit simmering for 5 more minutes to let the flavors meld together. Serve with your favorite crackers or bread sticks.
