1. Heat the oil in a large pot and sweat the onion, fennel and leeks for about 15 to 20 minutes until the vegetables are clear and softened. Do not allow them to brown. 2. Add tomato paste and sizzle ...
New England chowders are made with a thick, creamy base while Manhattan chowders have a tangy tomato base. Manhattan-type chowders are especially delicious when made with fresh picked tomatoes, but ...
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