Tomato-based clam chowders came about with the newfound popularity of the tomato in the mid-1800s with the large population of Italians and Portuguese in the New York and Rhode Island region. In 1939, Maine legislators introduced a bill outlawing tomatoes in chowder because it is far more of a vegetable soup. What?
Manhattan Style Seafood Chowder, "Hee-ah er wicked good CHOWDAH"!
Makes 6-8 servings
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1 Tablespoon olive oil
1/2 cup sweet onion, chopped
1/4 cup fennel, chopped
3 cloves garlic, chopped
1/4 cup carrots, chopped
2 cups Yukon potatoes, scrubbed and diced into 1/2 pieces
2 cups fresh plum tomatoes, deseeded and chopped or 1 (28 ounces can, chopped San Marzano tomatoes)
2 cups vegetable or fish broth
1 teaspoon dried basil
For the seafood:
1 dozen fresh littleneck clams
1/2 pound fresh cod, cut into one-inch pieces
1/4 pound calamari, cleaned and cut into thin rings
1 pound mussels, cleaned
a few leaves of fresh flat leaf parsley, basil and oregano
fresh ground pepper to taste
Pre heat a large soup pot to medium temperature. Add olive oil and onions, fennel, carrots, and garlic until tender. Add tomatoes, broth, potatoes, and dried basil. Bring to a boil, then lower to simmer for 10 minutes. Add clams and cod fish, gently simmer for 10 minutes. Add fresh basil, parsley, mussels and cook for 3-5 minutes or until mussels open.
Add fresh ground black pepper to taste & serve immediately.
