Though it’s not nearly as famous as the New-England clam chowder, the New York Classic, Manhattan Clam Chowder instead of the heavy cream or milk, this one is laced with tomatoes and loaded with chopped clams, potatoes, green bell peppers, and a healthy abundance of other vegetables. It makes for lighter chowder, but still a comforting one, especially during frightful winters in New York. The acidity of the tomatoes helps temper the salinity of the broth and offers a pleasing sweetness. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the late 19th century. Whether you are a resident or a visitor with an omnipresent crush on the Big Apple, imagine having a New York moment as you sip on this flavorful soup while looking out of your Manhattan apartment or Hotel window and admiring the New York skyline or the iconic landmarks – The Empire State Building, Chrysler Building, Central Park, and so on. That’s truly an ode to winter!
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