Yield: Serves 8
Servings: Yields about 9 cups
Manhattan clam chowder is distinctive for its use of tomatoes, oregano, and crushed red pepper flakes—additions likely influenced by the tomato-based fish and clam soups of Mediterranean fishing communities. The sweet tomatoes really complement the smoky bacon and salty clams, and the lack of milk or cream make it lighter than its New England counterpart.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Crusty bread is the perfect accompaniment.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?