One of the mysteries of the English language finally explained.
A chowder made with clams, vegetables, salt pork, and seasonings in a tomato-based broth.
- ‘Although many diners and restaurants serve Manhattan clam chowder full of potatoes, this recipe ignores them and is much more delicate and interesting as a consequence.’
- ‘What began as a waterfront fish market is now a popular location for a simple soft shell crab sandwich or New England and Manhattan clam chowders.’
- ‘Well-seasoned New England and Manhattan clam chowders are also everything they should be.’
- ‘But because I use tomatoes instead of cream, Manhattan clam chowder is less fatty.’
- ‘If you happen to be a big fan of Manhattan clam chowders, tomato is still appropriate.’
- ‘This week's recipe for Manhattan clam chowder provides a filling centerpiece to an autumn meal.’
- ‘Some historians say that Manhattan clam chowder was originally called Coney Island Clam Chowder.’
- ‘Apparently, the origins of Manhattan clam chowder have very little to do with New York and a lot to do with the New England-based Portuguese community, but at the time I was none the wiser.’
- ‘Oh, and both the New England and Manhattan clam chowders hit the spot.’
- ‘So Dana and I decided to order Manhattan clam chowder (which I'd heard was very good there) and a fried oyster appetizer, despite Dana's squeamishness.’
- ‘Start with a cup of Manhattan clam chowder and a shrimp salad, then enjoy one jumbo shrimp, one fish fillet, two scallops and two oysters, all breaded daily on the premises and golden fried.’
- ‘Everyone has heard of New England and Manhattan clam chowders.’
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