Manhattan clam chowder from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • kkmatti on November 21, 2024

    I’ve always been a big fan of Manhattan clam chowder, and actually prefer it to the New England variety. My dinner guest pronounced this “lighter” and “tastes more like clams” than the more popular version. The only thing I would change is that the potatoes took FOREVER to cook, I think because of the acid in the tomatoes. I suggest cooking the potatoes separately from the tomatoes and then adding them cooked to the soup.

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