Yield: Yields about 3-1/2 quarts.
This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier. It’s still a chowder, though, because it has bacon and potatoes. We use canned clams because we make 5 gallons at a time, but I highly recommend fresh for this recipe.
This recipe is excerpted from Mother’s Best.
Add the clams with their juice and season with the salt and pepper. Add the Tabasco and Worcestershire. Bring back to a simmer for several minutes.
Ladle into bowls and serve with crusty bread or crackers.
It's all good except for the shortcuts of using canned clams and bottled clam juice or fish stock. Eech!. Expected better from Fine Cooking! Buy fresh clams. Boil for a few minutes until they open. Any clams will do. Quahogs, steamers, whatever. remove to sink. let cool. remove clams. toss shells back in the boiling water and cook for 15 minutes. discard shells. Now you have real clam juice and real clams for the chowder. Don't bring back to a simmer for several minutes after adding clams. That will make the clams TOUGH.
Great Manhattan Clam Chowder recipe, easy to make!
I used two (14-oz.) cans of clam juice instead of fish stock. Also add en extra can of baby clams for a total of three cans.
My family loved the flavor and appreciated the extra clams!
Father said it was the best Manhattan clam chowder!
Have been looking for a really good version of Manhattan Clam Chowder for a while now. This is it! Everyone loved it!
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