From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
Photo by Mr.TinDC Tomatoes make this Manhattan-style version a bit different from its cousins to the north.
This week, we're diving into Manhattan Clam Chowder.
Not to be confused with New England or Boston clam chowder, the Manhattan take on the traditional clam soup is made is (gasp) tomatoes -- a big no-no to its neighbors in the North. Maine event went so far as to introduce a bill making it illegal to add tomatoes to pots of clam chowder in 1939, according to The New York Times piece "Fare of the Country; New England Clams: A Fruitful Harvest."
Thankfully, not everyone subscribes to that train of thought. Tomato-based chowders were born from Portuguese fishing communities in Rhode Island in the mid-1800s, as tomato-based stews were already popular in their native cuisine. According to Alton Brown's "Good Eats", the story goes that New Englanders dubbed this tomato version of their beloved chowder "Manhattan-style" because calling someone a New Yorker was considered an insult.
Insult or not, tomatoes bring a slight tartness and a bit of sweetness to the rich, briny stew.