This recipe has been on my mind since I bought the Appetite for Reduction cookbook. I have never in my life eaten clam chowder so it isn't because I miss the 'real thing'. For some reason, it just appealed to me.
I did learn that Manhattan Clam Chowder is tomato based and New England is the creamy version. I am definitely a fan of a thin, veggie flavor over a heavy creamy one.
The soup was great, the texture was fun (the 'clams' are chewy shitake mushrooms and the 'ocean' flavor comes from nori sheets!) and the crackers added a nice crunch. I followed this recipe but used 1 cup all purpose flour and 1 cup fine corn meal. I added dried tomato flakes and sesame parmesan to the mix.
On the side, mixed greens, sunflower seeds, marinated red peppers, garlic and olives, and the leftover roasted veggies and chickpeas from dinner a few nights ago.