Рецепт Manhattan Clam Chowder

Manhattan Clam Chowder is a tomato based chowder made with clams, tomatoes and vegetables basically similar as a normal clam chowder but instead of cream or milk tomatoes are used as its replacement. A dish created by the Portuguese immigrants in Rhode Island where tomato based stews are traditionally a part of their During the 1890s this dish was called “Fulton Fish Market Clam Chowder” and “New York City Clam Chowder” until 1919 where Manhattan Clam Chowder was first seen used in Victor Hirtzler’s “Hotel St. Francis Cookbook” then become a popular name for the dish during 1930’s. This was quite a unique dish during the days due to its odd combination of ingredients, even chefs like James Beard described it “…that rather…