My cat Buddy with ingredients for Manhattan clam chowder, photo by Lisa Silvestri
Here’s my recipe for the August issue of Curves magazine. It’s for an Italian style Manhattan clam chowder. No cream, no butter. Only olive oil, fresh herbs, summer corn and tomatoes, and chunks of firm fish, including halibut and Mahi-Mahi. And it’s only 400 calories a serving. Can’t beat that.
Erica De Mane 
Very nice. Looks good. Used to make a variation of this at the country club where I worked but we called it…I can’t remember but the chef used to put SAFFRON (ugh!!!puke!!) in it. Hate saffron: it’s expensive and it tastes like dried flowers. Dizzz-guzting!
Michael, I like saffron, but if you add too much, it turns to poison. Very Provencal fish soup taste.
it’s similar to what we used to call “ciopino” out on the west coast. my mother made it often. i don’t remember it being called chowder in CA. in san francisco every restaurant on fisherman’s wharf has it’s own signature ciopino. I think it originally began w/ the fisherfolk coming ashore w/ the day’s catch & making the fish soup w/ whatever was caught: shrimp, clams, lobster, fin fish, mussels, oysters, abalone, whatever. your chowder is worth a try, erica. looks quick & easy too!
Zingara,
This is not the dish I had as a kid either. We made zuppa di pesce, which was heavy on shellfish. No potatoes or corn, that’s the American chowder talking.