I’ve loved New England clam chowder for as long as I can remember. When I was in elementary school in New Jersey, my school cafeteria had chowder once a week, alternating between New England and Manhattan varieties. I only bought it on the New England weeks. In case you missed my accent vlog, I’m a New England girl (despite the 15 years I spent in New Jersey). And in New England, clam chowder is cream-based.
But when Serious Eats posted a recipe for Manhattan Clam Chowder, I was surprised to find myself really wanting to make it. The desire made no sense-Manhattan clam chowder isn’t “real” chowder and I’d never even made the New England variety, so why in the world would I choose to make my first clam chowder attempt something I wasn’t even sure I liked? I have no idea.
But I did it. I bought the diced clams, I made the soup and I discovered something shocking: I like Manhattan clam chowder. At least, I like this one. I have no point of reference, so I’m not really sure how authentic this was, but it was mighty tasty.
Regardless of your feelings about regional chowder varieties, I highly recommend you try this soup. Now I’m wondering, if Manhattan is this good, how good would homemade New England clam chowder be? I’m looking forward to finding out, but not until after the Vegan for a Week Challenge is over.
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