Manhattan Seafood Chowder with Scallops and Shrimp (for 2)
For Jay’s Manhattan Seafood Chowder, a mirepoix of onions, peppers, celery, zucchini, and garlic are sauteed, then combined with red wine, carrots, red potatoes, San Marzano plum tomatoes, and clam broth, and simmered for about 45 minutes. Then shrimp, scallops, thyme, and parsley are added and the chowder slow-cooks until the seafood is tender. Manhattan seafood chowder is lighter than traditional New England chowder (which includes cream and no tomatoes.) You’ll want to swab the bowl with bread from your bread box.
*The inclusion of tomatoes in Manhattan chowder is seen as an affront to New Englanders, so much so that in 1939 a bill was introduced in Maine to ban the use of tomatoes in clam chowder.
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