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Posted by Stephanie Meyer on Feb 20, 2007 at 10:53am

Happy Fat Tuesday! Good day to whip up a batch of Quick Chicken Gumbo, huh? Except that I made a delicious batch of Manhattan Clam Chowder last night (recipe posted in comments, below), and will be having it for lunch today, and even though I lurvesoup…it’s a bit much, all of that together, non? So, since I was planning pork chops for this evening, I’ll start with mirepoix, turn up the heat with a bit of cayenne, add some rice, flash my bits for some beads (just kidding!), and call it close enough.

Back to the clam chowder…the classic pantry staple, delicious to smell cooking (bacon, onion, and garlic – come on, is there a better cooking smell?), quick to the table, and so hearty and comforting to eat. I love both versions. Have I never posted my New England Clam Chowder recipe? Well, I’ll post both then, they’re both fabulous. The Manhattan version is healthier – with tomatoes, more veggies, and no cream. But the New England version is gorgeous, and really not all that rich (the amount of cream is pretty small; my version is not thick and gooey, yuck). Try them both and let me know which is your fav.


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  1. By stephanie levy on February 20, 2007 at 11:58AM

    Manhattan Clam Chowder
    Adapted from Cooks Illustrated
    Serves 4

    2 slices thick-cut bacon, chopped small
    1 small onion, chopped small
    1 small carrot, chopped small
    ½ stalk celery, chopped small
    2 cloves garlic, minced
    ½ tsp. dried oregano
    ¼ c. white wine
    2 (6.5 oz) cans Snows or Doxsee brand minced clams, drained over a bowl, broth reserved
    2 (8 oz.) bottles clam juice (Yankee or Snows if possible)
    2 medium-sized Yukon Gold potatoes, diced small (1/4”)
    1 bay leaf
    1-14.5 oz. can diced tomatoes (Muir Glen is good)
    chopped fresh parsley

    In a large saucepan or Dutch oven, fry the bacon over medium-low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion, carrot, and celery, reduce heat to low, cover, and cook until softened, about 10 minutes. Add the garlic and oregano and sauté until fragrant, about 1 minute. Add the wine and raise heat to high. Boil the wine until it reduces by half, 2-3 minutes. Add the reserved clam broth, clam juice, potatoes, and bay leaf. Bring to a boil, reduce heat to low, and simmer until the pototaes are almost tender, 8-10 minutes. Using a wooden spoon, smash a few potatoes against the side of the pot to release starch and thicken the broth. Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. Stir in parsley and ladle into bowls to serve.

  2. By stephanie levy on February 20, 2007 at 11:57AM

    New England Clam Chowder
    Adapted from Cook’s Illustrated
    Serves 6

    4 slices thick-cut bacon, chopped small
    1 large Spanish onion, chopped small
    2 Tbsp. flour
    4 medium red potatoes, peeled, cut into ¼” dice
    1 bay leaf
    ¼ tsp. dried thyme
    ½-1 c. heavy cream (depending on your taste)
    2 Tbsp. minced fresh parsley
    4 cans (6.5 oz each; preferably Snows or Doxsee) minced clams, drained over a bowl, broth reserved
    2 bottles clams juice (8 oz. each; preferably Snows or Yankee)
    1 c. water
    salt and freshly ground pepper

    In a large saucepan or Dutch oven, fry the bacon over medium-low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth, clam juice, and water. Add the potatoes, bay leaf, and thyme and simmer until potatoes are tender, about 10 minutes. Add the clams, cream, parsley, and salt (if necessary) and pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.