Manhattan Clam Chowder, Italian Style
Why This Recipe Works
For a clam chowder recipe that tasted like the sea, with tomatoes in the background, we steamed cherrystone clams just until they opened, removed the steamed clams from their shells, and reserved their juices, which we would use as the base for our chowder. We found that just 2 ounces of bacon lent the perfect smoke flavor to the chowder—subtle and not overwhelming. Medium-starch Yukon Gold potatoes gave the soup substance, releasing starch into the clam broth, thus providing some thickening power. For our Manhattan clam chowder recipe, we settled on diced tomatoes, which floated in the soup and didn’t overwhelm it with a tomatoey presence.