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Clam Chowder
(American)
clams, broth, butter, potatoes, onions
The earliest-established and most popular variety of clam chowder, New England clam chowder, was introduced to the region by French, Nova Scotian, or British settlers, becoming common in the 18th century. The first recipe for another variety, Manhattan clam chowder, known for using tomatoes and its consequently distinctly red coloring, was published in 1934. In 1939, the New England state of Maine debated legislation that would outlaw the use of tomatoes in chowder, thereby essentially prohibiting the "Manhattan" form.
Created Feb. 10, 2017 by: eemia21
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