Shanghai spareribs were imported by a couple fleeing China, passed on like a state secret - includes recipes

Sunset, Sept, 1986

This one-pot banquet seems designed specifically to dispel the notion that chowders are Eastern soups. Some people claim that while you can take the chowder out of Manhattan, you can't take Manhattan out of the chowder, and it may be true. But rather than subtracting something in order to make this tomato-based broth a Pacific Coast native, Chef Campbell added a distinctly Western ingredient: green chili salsa. The salsa proves restorative, countering the sometimes soporific effect of eating a hearty chowder.

Mike's Seafood Chowder for a Crowd

1/4 pound bacon, cut into 1/2-inch pieces

3 medium-size carrots, cut into 1/4-inch slices

1 cup thinly sliced celery

2 small (about 2-in. diameter) thin-skinned potatoes, scrubbed and cut into 3/4-inch cubes

1 medium-size onion, chopped

1 medium-size red or green bell pepper, stemmed, seeded, and diced

2 cans (15 oz. each) tomato sauce

2 cups water

1 bottle (8 oz.) clam juice

1 jar (12 oz.) mild green chili salsa

2 cans (6 1/2 oz. each) chopped clams

3/4 pound boned and skinned halibut, cut into 1/2-inch cubes

3/4 pound tiny cooked shelled shrimp

Salt and pepper

Put bacon in a 6- to 8-quart pan over medium heat; stir often until bacon is crisp. Drain off and discard all but about 3 tablespoons of the drippings, then stir in the carrots, celery, potatoes, onion, and bell pepper. Stir often for 10 minutes, then stir in the tomato sauce, water, clam juice, and salsa. Bring to a boil, cover, reduce heat, and boil gently until vegetables are tender when pierced, about 25 minutes.

Stir in clams and their liquid, and the halibut. Cover and simmer until fish is opaque throughout (cut to test), about 2 minutes. Remove chowder from heat; add shrimp and season to taste with salt and pepper. Makes about 4 quarts, enough for 8 servings.

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Tacoma