What makes a good clam chowder? Well, despite that I was a celebrity judge at the 1996 Chowderfest on Long Beach Island, NJ — I really can’t tell you.

You see, that festival (at least back then) was a New England-style chowder contest. Since everything is bathed in cream, they all tasted good to me. Enter my bride. She happens to prefer the Manhattan version of this popular soup.

The differences between the two popular varieties are many. One features clams, potatoes and herbs in a thick and creamy base (my personal favorite). The other, featured below, is more like a clam vegetable soup in a tomato-based broth. My wife, who was born in Manhattan and raised for a while in the Bronx is partial to the … local variation. So, like any husband who seeks his wife’s undying love, I learned to cook it to her liking. I hope you like it too.

Manhattan Clam Chowder

Manhattan Clam Chowder — This is how it’s done in Gotham.

1 lb – Fresh chowder clams (or 2 10-oz cans clams, drained and rinsed)
3 – 8 oz bottles, Clam Juice
About 1 quart – Vegetable, shrimp/seafood or chicken stock

4 – Bacon slices, diced
2 – Large carrots, diced
3 – Celery stalks, sliced thinly
1 – Small onion, chopped
3 – Garlic cloves, minced
3 TB – Tomato paste
1/4 cup – Dry white wine (Pinot Grigio)
1 – 28 oz can whole peeled tomatoes
2 – Bay leaves

About 1 lb – Waxy potatoes (such as red or gold), peeled and cubed into 1-inch pieces
2 TB – Old Bay seasoning
2 tsp – Dried Thyme
1 tsp – Red pepper flakes

Kosher salt, to taste

In a stockpot or Dutch oven, cook the bacon over medium heat until at least half of the fat has been rendered, about 10 minutes. Add carrots, celery and onion. Cook until semi-soft, about 5 minutes, stirring regularly. Add garlic; cook for another minute; add tomato paste and combine. Continue cooking mixture for about 5 minutes, stirring regularly. Add wine, stirring well, and continue cooking (about 2 minutes) until most of the wine has evaporated. Add tomatoes, stock, the clam juice and Bay leaves, stirring to combine.

Raise heat to medium-high and bring mixture to a heavy simmer/light boil. Simmer for about about 30 minutes (uncovered). Add potatoes, Old Bay, Thyme and red pepper flakes. Bring to a light boil and cook uncovered until potatoes are mostly tender, about 7-8 minutes. Add clams and cook for another 2-3 minutes. Remove from heat and allow to sit for 10 minutes or so uncovered. Season to taste.

Makes about 2 quarts of Manhattan Clam Chowder.

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Read the original on: The Unorthodox Epicure