Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Chowder

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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Two of the world’s most famous chowders are from Manhattan and New England. Both have a base of diced potatoes and onion, but Manhattan chowder is fresh and piquant with tomatoes and herbs, while New England chowder is pale and rich with milk and cream. Clams are the classic addition to both chowders.

Manhattan Sweat diced potatoes and onions in butter until softened. Add stock, chopped tomatoes, thyme and salt and pepper to taste and simmer for 20 minutes. Add canned clams and their juice and heat through.