Unlike its brother the New England chowder, Manhattan style has a tomato based broth and no cream, a heritage inherited from the Portuguese immigrants arriving into Rhode Island in the 1890’s. It’s now found and served everywhere and although a few folks enjoy both, you definitely aren’t on the fence here – you are either a New England or Manhattan lover, as each is vastly different, but equally as lovely. 6 cloves of garlic – minced 2 dozen little…
The cast of characters in this rich, thick chowder includes the traditional favorite lineup: bacon, potatoes, cream and clams. The arrangement of using canned clams may be a modern convenience for a weeknight meal, however, if you have additional time use fresh – the stock from steaming them adds unparalleled flavor to the chowder and it’s what makes this version so distinctive. The finished touch of the anchovy breadcrumbs and crumbled bacon creates a magnificent rendition, one that your guests…