Manhattan clam chowder

Cocktails Armenian cuisine

I don't know why I haven't made this lately. I developed this recipe for a fish and seafood class I used to teach at the local culinary school. It might seem bell-less and whistle-less but don't let it fool you. It is a workhorse soup that is deeply satisfying in a working class bar sorta way. It can easily be whipped up right out of the pantry. Take note not to get carried away with the horseradish. It is subtle in the amount given, just enough to be a mysterious secret ingredient, but if you add more it takes over.