Food
Manhattan Clam Chowder with Spicy Sausage | Vermont
This recipe for Manhattan clam chowder with spicy sausage from The Reservoir Restaurant & Tap Room in Waterbury, Vermont, is the perfect antidote to a chilly spring day.
By Yankee Magazine|Mar 02 2015|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
Chowder must be cream based. It’s not a chowder but a good clam soup if that’s what you want.
What makes it a chowder?
Chowder, in North American cuisine, hearty soup usually containing fish or shellfish, especially clams. … The standard New England-style chowder contains fish or shellfish, salt pork, onions, potatoes, and milk. Manhattan-style chowder replaces the milk with tomatoes.
I can’t believe Yankee magazine is calling “chowder” something without cream or milk that has “Manhattan” in its name.
In Merriam-Webster’s dictionary chowder is defined as “a thick soup or stew made of seafood or corn with potatoes and onions and milk or tomatoes”.