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Since 1919, Lamb's Grill Café has been dishing up favorites such as braised lamb shanks, liver and onions and Coney Island clam chowder — that's the red version.

Cece Holt and other readers express fears that Lamb's new owner, Francis Liong, might get rid of this less popular cousin to Boston Clam Chowder. Well, the folks at Lamb's were more than happy to share the recipe. Manager Rick Lim says the restaurant's version is sort of an amalgam of Manhattan and Boston chowders, using potatoes, instead of dairy, to thicken the soup.

Requests • Tyler Bardsley would like to get the red enchilada sauce from El Chihuahua restaurant in Salt Lake City.

Doreene Connell is looking for the minestrone soup recipe from Ristorante della Fontana.

Reader Sue Johnson would like a great potato cheese soup recipe, similar to the one made at Marie Callendar's.

M. Yorgason requests Cinegrill's red sauce, used on its spaghetti and lasagna.

If you'd like to try new chef Matt Barrigar's version of Lamb's Coney Island chowder, the restaurant is located at 169 S. Main St., Salt Lake City; 801-364-7166. Open Monday to Friday, 7 a.m. to 9 p.m.; and Saturday, 8 a.m. to 9 p.m.

Send requests to lneilson@sltrib.com or c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101. —

Lamb's Grill Coney Island clam chowder

1 (6.5-ounce) can chopped clams

2 tablespoons vegetable oil

2 cups finely chopped onion

1 cup finely chopped celery

1/2 cup chopped green or red bell pepper

3/4 cup diced carrots

1 1/2 tablespoons minced garlic

3 bay leaves

1 1/2 tablespoon dried oregano

1 1/2 tablespoon dried thyme

1/2 teaspoon crushed red pepper

1 1/4 pounds potatoes, peeled and cut into cubes

2 cups chicken broth

2 bottles clam juice

1 (28-ounce) can diced tomatoes

1/4 cup chopped fresh parsley leaves

Salt and freshly ground black pepper

Drain the clams and reserve the liquid. Set aside.

In a large pot over medium heat, warm the oil. Add the onions, celery, bell pepper and carrots and cook until the vegetables are softened, about 10 minutes.

Add the garlic, bay leaves, oregano, thyme, and crushed red pepper and cook, about 2 minutes.

Increase the heat to high and add the potatoes, reserved clam juice, bottled clam juice and chicken broth. Cover and bring to a boil. Reduce to a simmer and cook until the potatoes are tender and the broth has thickened, about 20 minutes. Add the tomatoes and continue to cook, 10 to 15 minutes.

Remove the pot from the heat and add the reserved clams, parsley and season with salt and pepper.

Allow the chowder to sit for up to 1 hour to allow the flavors to blend. Reheat slowly over low heat, do not allow to boil.

Makes • 6 to 8 servings

Source: Lamb's Grill Café —

What's in that chowder?

Rhode Island clam chowder • This soup uses fish broth as the base.

New England clam chowder • Also referred to as Boston Clam Chowder, the base of this soup is either milk or cream.

Manhattan clam chowder • Tomatoes are used as a base, and when caraway seeds are added, the soup is considered Coney Island Clam Chowder.

Yorktown clam chowder •This chowder uses beer or ale as its base.

Source: Wikipedia.org