Manhattan clam chowder from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on June 20, 2015

    Used some liberty with this recipe based on what I had on hand. Instead of clams and making clam stock, I used shrimp stock and direct from Alaska Pacific cod instead of clams. All other ingredients I used as stated but also added mizuna from my garden . Wow, wonderful taste unlike so many over the top tomato in your face Manhattan clam chowders! Great use of any seafood stock you have on hand.

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