Manhattan Clam Chowder vs. New England Chowder
Over the years “chowdah” evolved into a dairy-based stew in New England, and during the late 1800s, the first tomato-based chowders showed up on the menu at Delmonico’s in New York, perhaps influenced by Portuguese immigrants who often put clams together with pork and tomato sauce. If you are used to thick (or thin) cream-based, cracker-riddled, white clam chowder, this Manhattan clam chowder is a completely different beast. Not even remotely like the New England favorite.
How to Customize This Clam Chowder Recipe
But, it’s good in its own right, especially if you love tomatoes and clams. You can make it as brothy or thick as you like. In our case, we’re taking a little shortcut with the recipe by using canned clams for much of the clam component of the soup. Living here in California, we don’t have as easy (or cheap) access to quahogs or chowder clams as they do on the eastern shore. I originally had this soup in mind for Lent, and then remembered that it starts with bacon. It would still make an excellent soup for a Lenten fast, just skip the bacon and add more olive oil to start.
Quahogs (also known as Chowderhogs)CherrystoneTopneckLittleneckCountneckManila
Canned clams: Buy any brand of canned clams for this recipe, but make sure you don’t accidentally grab smoked clams.
How to Clean and Prepare Fresh Clams
To clean clams of sand and dirt, soak them for 30 minutes in a bowl of cool, salted water. Cook them immediately or store them in a bowl covered with a wet towel, and keep them refrigerated for no longer than 24 hours. When preparing clams, tap any opened clams on the counter. If they close up, they’re safe to eat. If they don’t, toss them. Toss any broken clams, also.
How to Make This With Only Canned Clams
If you don’t have access to fresh clams, use all canned clams in this chowder. Don’t increase the number of canned clams. Know the flavor may change a bit because the fresh clams in their shells impart additional flavor.
More Seafood Stew Recipes You’ll Love
Cioppino Bouillabaisse Provencal Seafood Bisque Brothy Clams With Chorizo, Tomatoes, and Grilled Bread Oyster Stew
To replace canned clams with fresh quahogs, scrub and clean a dozen or more quahogs. Place the clams in a small pot and add 2 cups of water. Bring water to a boil. Cover the pot and steam the clams until they are completely open, about 10 to 20 minutes. Remove from heat. Remove the clams from the pot and set them aside. Strain the clam steaming liquid through a fine-mesh sieve or cheesecloth to catch any grit, reserving the liquid. Remove the clams from the shells, chop. Use these chopped clams in place of the canned clams in the recipe. Use the steaming liquid in place of the clam broth. Add hot sauce, salt, and black pepper to taste. Remove the bay leaves and serve, placing a clam in shell or two in each bowl for serving.
