- Mike Sula
Yesterday I had a jones for some classic Manhattan clam chowder, the lighter, brighter tomato-based version of the far more common (and varied) dairy-based chowders. Historically, MCC has been scorned by flinty, flavor-hating New Englanders ever since it came on the scene in the 30s—in Rhode Island, of all places, according to John Mariani (via OCF). I can’t help but wonder if that’s because tomato-based seafood stews were beloved by a certain group of tomato-loving new immigrants, like say the Italians and the Portuguese. Food-based bigotry perhaps?