Manhattan Clam Chowder

Preparation info

  • 6 to 8

    portions
    • Difficulty

      Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This saloon and steakhouse favorite is scorned by chowder enthusiasts of the New England school, and in truth it often seems to be no more than a dreary vegetable soup into which some tired clams have accidentally fallen.

We hope this recipe will rescue a tarnished reputation. Made with an abundance of fresh clams, a minimum of vegetables and—in true saloon fashion—a hearty chicken stock, it is a chowder to please the palate and fortify the spirit of even the most discerning New Eng

Ingredients

Method