Re: Anyone have a really good Manhattan Clam Chowder Recipie?

Ron Gould <ron@xxxxxxxxx> wrote:

Being Diabetic, I can't have the starchy New England type anymore (Darn--I
love it).

So, Manhattan Style it's gotta be, but I'm hoping for a recipie that gives
me all the great flavors.

New England clam chowder should not be startchy because it
should not include flour. It should include butter and/or cream
and/or half-and-half to make it (somewhat) thick.

If you substitute tomato soup for the cream component,
you can turn any New-England style recipe into a Manhattan
style recipe. I use Imagine Organic Creamy Tomato Soup,
which is non-dairy. Other boxed tomato soups work, but
read the ingredients. You add the soup last, right before
serving, after having separately warmed it and in not
too high a proportion -- around one-sixth the volume
of the rest of the chowder.

Steve
.