Name: Manhattan Clam Chowder
Yield: 6 to 8 portions
Ingredients: 4 tablespoons (½ stick) unsalted butter; 2 cups finely chopped yellow onions; Grated orange zest, for garnish (optional); 3 dozen small Littleneck or Cherrystone clams; 2 medium-size boiling potatoes, peeled and diced; 1 can (2 pounds, 3 ounces) Italian plum tomatoes, drained and finely chopped; 1 cup chopped fresh Italian (flat-leaf) parsley; Salt and freshly ground black pepper, to taste; 1½ 2 teaspoons dried thyme; 1 bay leaf; 1 cup chopped celery; 5 cups Chicken Stock

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