Name: Manhattan Clam Chowder
Yield: Makes 6 First-Course Servings
Cuisine: United States
Ingredients: 4 dozen littleneck or cherrystone clams or cockles; 3 fresh thyme sprigs or ½ teaspoon dried; 1 head of garlic; 3 cups fish or chicken broth or water; 6 medium-size tomatoes, peeled, seeded, and chopped, or 3 cups canned, seeded and drained; 2 tablespoons finely chopped parsley leaves; slices of French bread, toasted

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Perhaps it’s unfair to call this soup a Manhattan clam chowder. Most versions contain an array of aromatic vegetables, potatoes, and a large proportion of tomatoes, often canned. Much as I like the traditional Manhattan chowder, I usually end up tasting everything except the clams. This is a much simpler interpretation and one I find more exciting because the sealike flavor of the clams makes its way through the flavors of the other ingredients.

Don’t be shocked by all the garlic; b