This is Manhattan clam chowder. New England clam chowder’s ugly steps sister, but sometimes she needs some loving, too. I don’t think it would be overexaggerating to say that this one is just as good, if not better. It’s a bit frothier, so I cut my vegetables a little chunkier. And I still prefer the taste of panchetta over bacon for these types of soup, just so it doesn’t completely overpower the dish. If you’re not a seafood person, I would recommend just not eating this dish because even with the bacon, I still think the fresh clams bring so much of that flavor of the sea to this dish. Anybody who says it tastes just like chicken is a goddamn liar. Instead of buying clam stock, you can use the water, wine, and lemon that you steam the clams in. Just strain it after you finish steaming the clams. I strain mine right into the soup. I add a little bit of chicken stock and some canned clams. I bring that to a simmer for about 20 to 30 minutes. Don’t add your fresh clams until the end so that they don’t get rubbery. Then go in with some spinach right on top. Serve this along with some oyster crackers or fresh crunchy bread. This is Manhattan clam chowder. Go to the captions for the recipe. Minka.
Dining and Cooking