Red like Manhattan clam chowder, that is. Only it's not, not quite. I used canned oysters instead of the fresh clams called for in Epi's Manhattan Clam Chowder. But whatever you want to call it, it's certainly not a creamy chowder. And it's so tasty, really. I also substituted red bell pepper for the green (not a big fan of green peppers; green chiles, though, are an entirely different story). Just look at those big, rich, juicy oysters floating around in there. Mmmm. It's a very good recipe, and I suggest anyone who likes fishy soups try it (that goes for you as well, mom). Plenty of black pepper kicks the zesty factor up a notch, and some really good sea salt enhances the briny flavor of the shellfish. Excellent as a hearty lunch, or good as a starter with dinner (provided the members of your family will eat it). I increased the amounts by about 50% to make two big bowls for myself. This summer I'm going to try it with mussels and fresh yellow beefsteak tomatoes from my garden.
