Use canned and fresh clams in classic Manhattan clam chowder.
Not even remotely like the New England favorite.
you’ve got the option to make it as brothy or thick as you like.
Simply Recipes / Sally Vargas
I originally had this soup in mind for Lent, and then remembered that it starts with bacon.
For this Manhattan chowder recipe, you’ll need hard clams.
Any of these varieties will do.
Simply Recipes / Sally Vargas
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.
Simply Recipes / Sally Vargas
Toss any broken clams, also.
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.
Simply Recipes / Sally Vargas
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.
Simply Recipes / Sally Vargas
Cover the pot and steam the clams until they are completely open, about 10 to 20 minutes.
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.
Simply Recipes / Sally Vargas
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.
Simply Recipes / Sally Vargas
Remove, chop, and set aside.
Do not brown the vegetables.
Add the garlic and cook for another minute.
Simply Recipes / Sally Vargas
Return chopped bacon to the pot.
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.
Simply Recipes / Sally Vargas
