The only thing Manhattan and New England clam chowder have in common are clams-and maybe a few onions.
Cream-based clam chowder, a descendant of the seventeenth and eighteenth-century chaudières (meaning “cauldrons”) cooked up by French and Nova Scotian sailors, was embraced by New England cooks. Ir contains cream, potatoes, onions, clams and their juice, salt, and pepper.

Here is my entire e-library of culinary-related reading materials which I have purchased and collected through the years. I am selling most of them for much less than the advertised price in Amazon. I also have a wide selection of culinary training videos in DVD format. Please feel free to contact me if you are interested.

TOFU was invented by accident, when some sea salt (which contains the coagulant calcium sulfate) tipped into a vat of heated soy milk, causing it to curdle.The resulting product-smooth, somewhat firm, and high in calcium, iron, and protein-found its way to Japan, where it’s been prepared thousands of ways for more than a thousand years.