Duo of New England and Manhattan Clam Chowders

Duo of New England and Manhattan Clam Chowders
Staff Writer

Alexandra Grablewski

I can never choose between these two soups, so I enjoy them together. I'll make one in advance — like the New England clam chowder in this recipe — and one fresh, then will serve them side by side in a bowl, with the clam meat as a meeting place. 

Notes

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Ingredients

  • 34  fresh Cherrystone or Little Neck clams
  • strips bacon, finely diced
  • cloves garlic, peeled and minced
  • large potatoes, peeled and diced
  • medium onion, peeled and diced
  • red bell pepper, cored, seeded, and diced
  • 1  Tablespoon  minced thyme
  • bay leaf
  • 2  Cups  canned crushed tomatoes
  • 2  Cups  tomato juice
  • Coarse salt and freshly ground black pepper, to taste
  • 4  Cups  New England clam chowder
  • Dash of  Tabasco
  • 1  Tablespoon  salted butter, at room temperature

Directions

Under cold running water, scrub the clams thoroughly to remove all sand and grit. Set aside.

Place the bacon in a large saucepan over medium heat. Cook, stirring frequently, for about five minutes or until the bacon bits are crisp and all of the fat has rendered out.

Add the garlic, potatoes, celery, onion, bell pepper, thyme and bay leaf. Cook, stirring constantly, for 1 minute. Add the clams. Cover and allow to steam for about 15 minutes or until all of the clams have opened. Using a slotted spoon, transfer the clams from the saucepan to a large platter, discarding any that have not opened.

Add the tomatoes and tomato juice to the saucepan and bring to a simmer. Lower the heat and simmer for 10 minutes. Remove and discard the bay leaf.

While the soup is cooking, remove and chop the meat from 16 of the clams. Discard the shells and reserve the chopped meat. Reserve the remaining whole clams.

Place the New England Clam Chowder in a saucepan over medium heat and bring to a simmer. Lower the heat to just keep warm.

Stir the butter into the Manhattan Clam Chowder. Add the chopped clams and season to taste with salt, pepper and Tabasco. Cook for about 2 minutes or until the soup is very hot. Working with one bowl at a time, carefully place 1 ladleful (about 1 cup) of New England Clam Chowder into one side of a shallow soup bowl. Carefully place another ladleful of Manhattan Clam Chowder into the opposite side allowing the two soups to meet in the middle. Place 3 clams in their shells in the center where the soups meet.
 

Nutritional Facts

Total Fat
12g
17%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
14mg
5%
Carbohydrate, by difference
25g
19%
Protein
7g
15%
Vitamin A, RAE
60µg
9%
Vitamin B-12
9µg
100%
Vitamin C, total ascorbic acid
47mg
63%
Vitamin K (phylloquinone)
86µg
96%
Calcium, Ca
142mg
14%
Choline, total
28mg
7%
Fiber, total dietary
6g
24%
Folate, total
35µg
9%
Iron, Fe
7mg
39%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
102mg
15%
Selenium, Se
9µg
16%
Sodium, Na
880mg
59%
Water
357g
13%
Zinc, Zn
1mg
13%

Clam Chowder Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Chowder Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Clam Chowder Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.