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I hope I'm posting in the right place. I was trying to post under the "Request for Recipes." If it's not in the right spot, please excuse me.
Anyway, I think I can sort of figure that I could wing Manhattan Clam Chowder by putting in:
* tomatoes (or tomato juice)
* clam juice
* bay leaf
* WHAT OTHER SEASONINGS?
* Clams (only 10 or so minutes before serving.
Have I got this right? I love both types of clam chowders and there are tons of recipes for New England clam chowder, but Manhattan chowder is rare. (It is also much cheaper in calories, right?)
And BTW, I often make potato soup, add clam juice, and throw in the clams the last 10 or so minutes.
Any help? I'll bet those of you who are not landlocked have all kinds of help for me.
"There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." ~Albert Einstein