Soups & Stews
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
This lovely light soup is perfectly suited to delicate Maine shrimp.
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.