Tomato based clam soup (aka Manhattan Clam Chowder)
First, I want to assure everyone I am a loyal fan of the Sox, Patriots, and Celtics.
Second, while I do like a good cream based Clam Chowder, I still yearn for what is properly called Zuppa di Vongole, but commonly referred to as Manhattan Clam Chowder. Don't bother to correct me, I know it's not a real chowder. But I still love and miss it, even after 20 + years up here.
I've had enough bad renditions (Campbell's Vegetable Soup with Snow's chopped clams added)
to understand why even New Englanders open minded enough to try it, probably don't like it.
Has anyone had a decent bowl of it recently? Here, or anywhere between Boston and New Jersey?
The only place I have had red chowder since moving to the area is at the Liberal Club in Fall River. All the right flavor of a peppery/clammy tasting tomato base with good chunks of clams and potatoes. I get a bowl - sometimes two - whenever I go. There is supposed to be more places on the south shore/southern ma and rhode island where you can get it, but I have not heard of them yet.
I believe there is still an old law on the books in Boston that makes it illegal to call anything that contains tomatoes chowder.
I like both, and certainly prefer the lighter Manhattan style in warmer weather. I have no recipe but make it often - really easy. Clam juice or fish stock, canned crushed tomato (or whole, crushed with your hands), onion, celery, potato, other veggies if you choose, clams, and Old Bay seasoning. I prefer small white beans to potato, and use lots of vegetables - carrot, bell pepper, or sometimes a bag of mixed vegetables.
Have you had cioppino, the Italian take on bouillabaise? It is tomato-based.