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Manhattan Clam Chowder

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

4.5

(34)

Image may contain Seashell Animal Invertebrate Clam and Sea Life
Manhattan Clam Chowder
Cooks' note:

Chowder, without clams or parsley, can be made 1 day ahead. Bring to a simmer before adding clams and proceeding.

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