Recipe: Manhattan Clam Chowder and New England Clam Chowder

Red and White Clam Chowder
rec.food.cooking/Denise V. Cartwright/1991

Red and white clam chowder are sometimes referred to as Manhattan Clam Chowder (red) and New England Clam Chowder (white).

The first recipe is loosely from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins - the second is based on theirs and fond memories of achowder I once had in a little inn near Loon Mt. in New Hampshire.

Manhattan Clam Chowder
Makes 6 to 8 servings

4 tablespoons sweet butter
2 cups finely chopped yellow onions
1 cup chopped celery
5 cups chicken stock
1 can (36 oz) peeled Italian plum tomatoes, drained and finely chopped
2 medium potatoes, peeled and diced
1 cup chopped Italian parsley (or to taste)
1 1/2 tsp thyme
1 bay leaf
3 dozen small clams, Cherrystones or Little Necks
grated orange zest

In a large pot: melt the butter, add onions and celery and cook over low heat, covered, until tender and lightly colored- about 25 minutes.

Add everything else except clams and orange zest and simmer, partially covered until the potatoes are tender- about 30 minutes.

Scrub the clams well, place them in a pot with an inch or so of water, cover and steam then until they open. (yes you can peek!) use a slotted spoon to remove the clams- remove them from their shells-carefully pour the clam juice into the soup stock, do not add last dregs that will probably include sand.

Taste the soup and correct seasoning- pepper and salt. Just before serving add the clams, simmer for 1 minute. Use the orange zest to garnish soup if you want to- serve right away.

New England Clam Chowder

1 medium onion finely chopped
1 cup chopped celery
4 tablespoons of butter
10 cups of chicken stock
16 oz coarsely chopped clams
4 medium potatoes, peeled and cubed
12 Litte Neck clams- or other small varieties
1/2 cup chopped Italian parsley
1 tsp thyme
1 bay leaf
freshly ground black pepper (to taste)
1 3/4 cups half and half

Cook the onions and celery in the butter over low heat, covered until tender. About 20 minutes.

To the chicken stock in a large pot add the cooked onion and celery, chopped clams, parsley, thyme, bay leaf and potatoes along with some freshly ground black pepper (to taste) and simmer, partially covered for about 30 minutes or until potatoes are tender.

Make sure clams are clean and well scrubbed. Place them in a large frying or saute pan in one layer along with about an inch of water. Cover and steam the clams until they open. Remove clams and carefully add clam juice to other simmering ingredients. Be careful not to add sediment on the bottom of the pan you steamed the clams in to your soup... it's mostly sand!

When potatoes are tender taste soup to check seasoning- add salt and pepper if needed.

If you are serving the soup the next day - do not add half and half -let soup cool and then refrigerate. Refrigerate steamed clams in zip lock bag- it's easier!

When you are ready to serve soup- slowly heat soup- do not let boil! Add half and half to soup- being sure to keep the soup hot but not boiling! Add the clams in their shells- sprinkle a bit of finely chopped parsley on top along with some freshly grated pepper.