RECIPE TITLE "Manhattan Clam Chowder Recipe" by Lee Griffith
The name "Manhattan" comes to us from the word Manna-hata, which
means "island of many hills" in the language of the Lenape Native
Americans. The island was purchased in 1626 from the Lenape by
Peter Minuit, the third director of New Netherland, the territory
discovered by the Dutch East India Company. The island was
acquired for 60 guilders worth of trade goods, which has
historically been translated to about $24, but is said to be
about the equivalent of $500-$700 in today's United States
currency.
In the late 1800's Manhattan clam chowder was called "Coney
Island clam chowder" and sometimes "Fulton Fish Market clam
chowder" (named after the Fulton Fish Market established in New
York in 1822). The name "Manhattan clam chowder" became popular
in the early 1900's. In contrast with New England clam chowder,
Manhattan clam chowder is characterized by a transparent broth of
a reddish color from one of its most important ingredients:
tomatoes!
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