Rev: Manhattan-Style Fish Chowder (3/03)

[beckms]

I made this for dinner tonight, and it was a yummy, hearty meal. I halved the recipe, but otherwise followed it exactly, using tilapia as the "firm whitefish". The flavor is savory and tomato-y, not fishy at all. I love soups with clam juice, it adds such a nice background flavor. This would be really good with a warm, crusty bread to sop up the broth at the bottom of the bowl. I also think that you could substitute just about any seafood for the fish. This would make a great base for a clam or shrimp or scallop chowder. Two thumbs up!

I served this with a tossed salad dressed with the Creamy Garlic Dressing from Eating Well Summer 2002, which I thought was just alright. I probably won't repeat the dressing, as it doesn't stand up to its more flavorful (and higher-fat) cousin, Caesar.

Editing to say I just tasted the dressing again before putting it away, and I think I'm going to give it a second chance. I think it needs to be used with something a little blander than the salad ingredients I used so its flavor can come through. The article suggests potatoes or pasta...I think I'll give that a try.

[Zinnia]

Thanks for the review Rebecca!
I have some halibut that I just took out of the freezer and was planning to make this recipe for a few friends that are coming over on Monday for lunch.
I am glad to hear a good review and I think I am going to serve it with some crusty bread and a salad as well. Thanks!
:) Zinnia

[Clover]

Originally posted by beckms
I made this for dinner tonight, and it was a yummy, hearty meal.

I read this post last night but was too shocked to respond. Aren't you in Massachusettss??? And you're making a Manhattan-style chowder? And flaunting it? Are you completely shameless? And here's the part that really has me reeling:

This would make a great base for a clam or shrimp or scallop chowder. Two thumbs up!
Isn't there a law there forbidding combining clams with tomatoes? I lived in Maine briefly once, and everyone knew there was the right way to make clam chowder, and there was the way they made it up to New York. What is New England coming to?
:eek: :eek: :eek: :eek:

[beckms]

:p Chalk it up to rebelliousness, and a taste for good food that's not necessarily laden with cream and butter (although I do believe in the superiority of New England Clam Chowder...)

:cool:

[AZLorena]

I have tried this recipe subbing clams. It is wonderful. I am going to make it again tonight.

Lorena

[cinbis]

Clover-
Your thread made me laugh! I grew up in Mass. and my instinct when I saw that recipe, was...I can't make clam chowder with tomatoes! Can you believe I've never even had Manhattan Clam Chowder! My 9 y.o. told us recently that he's a Yankee's fan! I'm still having trouble with that revelation! Now that I read a favorable review on that chowder, I think I'll make it!