Use fresh and canned clams in the classic Manhattan clam chowder.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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Ultimate Homemade Manhattan Clam Chowder Recipe | Chef Jean-Pierre
Simple Recipes / Sally Vargas
According to food historian and blogger Janet Clarkson the very first printed recipe for chowder appeared in the Boston Evening Post in 1751. Written as a poem it described a stew made with onions pork fish herbs and biscuits (I think it's hardtack).
Over the years "chowdah" evolved into a dairy-based stew in New England and in the late 1800s the first tomato-based chowders appeared on the menu at Delmonico's in New York possibly influenced by Portuguese immigrants who often combined clams with pork and tomato sauce.
