Lunch / Dinner
Manhattan Clam Chowder
While it might not have the same notoriety as the New England version, Manhattan Clam Chowder is just as comforting on a cold night. Its name stems from New York’s Fulton Fish Market, where Italian and Portuguese immigrants took to adding tomatoes to chowder in place of milk. While this change is blasphemous to some chowder traditionalists, the swap equals a lighter and more healthful soup.
FOR THE CHOWDER, COOK:
FOR THE GREMOLATA, COMBINE:
For the chowder, cook bacon in a large pot until crisp. Transfer bacon to a paper-towel-lined plate; reserve 2 Tbsp. drippings in pot. Add onions, bell peppers, carrot, and celery; cook over medium-high heat until vegetables soften and onions begin to brown, 7–9 minutes. Add 1 Tbsp. garlic and tomato paste and cook until fragrant, 1 minute.
Deglaze pot with wine, scraping up any brown bits; cook until nearly evaporated, 3–5 minutes.
Add potatoes, clam juice, tomatoes, thyme, bay leaves, and pepper flakes; cook until vegetables are fork-tender, 20 minutes. Discard thyme sprigs and bay leaves.
Stir in clams; cook until heated through, 5 minutes. Season chowder with salt, black pepper, Tabasco, and lemon juice.
For the gremolata, combine bacon, parsley, zest, and garlic. Top servings with gremolata and oyster crackers.
To keep from overcooking the potatoes, cook them just until they’re easily pierced with a fork.
For optimal flavor and the best clam texture, add the canned clams, with their juice, in the last few minutes.
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 24mg 8%
Sodium 545mg 22%
Carbs 11g 3%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.