Plump, briny cherrystone clams from the cold waters of the Northern Atlantic, in a spicy, clear broth of clam juice, crushed tomatoes, sauteed celery, onions and garlic, red pepper flakes, bacon, parsley, sea salt and freshly-ground black pepper. A true classic.. Manhattan Clam Chowder (adapted from a recipe by Martha Stewart) 3 cups filtere … Read More
via Edible Aria
My Grandparent's Kitchen 
Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.
Rise n Shine Eggs – Breakfast Recipe
I don’t usually see too many recipes for ‘Manhattan’ clam chowder.
Nice!