In my world, there's room on the table for both New England clam chowder AND Manhattan clam chowder. Both are too good to argue over which one's best. Get $5 a gift set of Drizzle and Sizzle with my code BRIAN at https://www.graza.co/BRIAN
âLike this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom
đžINSTAGRAM: https://www.instagram.com/brian_lagerstrom
đȘMY GEAR:
DUTCH OVEN: https://amzn.to/3SB4DAV ON SALE AS OF VIDEO POST DATE
CANNED CLAMS: https://amzn.to/3TzkLED
CLAM JUICE: https://amzn.to/4adcD22
VITAMIX BLENDER: https://amzn.to/48Z39GK
DIGITAL SCALE: https://amzn.to/30bNZO3
IMMERSION BLENDER: https://amzn.to/36ycPf2
FAVORITE PEELER: https://amzn.to/2HTHeKq
INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA
FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo
Shop my Amazon store: https://www.amazon.com/shop/brianlagerstrom
*As an Amazon Associate I earn from qualifying purchases*
New England Clam Chowder Recipe
Ingredients:
âȘ250g (1 large) white onion, diced
âȘ200g (3 ribs) celery, diced
âȘ200g (Âœ bulb) fennel, diced
âȘ20g or 5-6 cloves of garlic, pressed/minced
âȘ1200g (5 medium) russet potatoes, diced into Âœâ cubes
âȘ150g (3 slices) thick cut bacon, small diced
âȘ4 180g cans of minced clams
âȘ500g (2 8oz cans) bottled clam juice
âȘOlive oil
âȘ50g unsalted butter
âȘ100g (1/2c) dry white wine
âȘ700g (3c) whole milk
âȘ2-3 bay leaves
âȘSalt
Instructions:
Prep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (1 1/2c) of clam juice and 325g (1 1/2c) minced clams.
Chowder Base Preparation:
1. In a large heavy-bottomed pot over medium-low heat, add a 2T olive oil then bacon and render bacon for 5-7 minutes without browning.
2. Add butter, diced onions, celery, garlic, & fennel, and a strong pinch of salt. Sweat over medium heat for 10 minutes.
3. When veggies have softened add wine to deglaze, scraping up any fond.
4. Add canned clam juice (300g/1 1/2c), bottled clam juice (500g/16oz), milk, 2-3 bay leaves, a strong pinch of salt, cornstarch slurry. and diced potatoes. Lower heat to medium-low, cover, and simmer for 10-12 minutes until potatoes are tender but have a bite, careful to keep the temperature at or under boiling (212F/100C).
Blending and Final Assembly:
1. Ladle about a quart (roughly a liter) of soup into a blender and blend until creamy.
2. Add the puree back to the pot, stir, and incorporate drained clam meat.
3. Taste for seasoning and adjust with salt as needed.
Garnish with oyster crackers and fresh cracked black pepper
--
Manhattan-Style Clam Chowder Recipe
Ingredients:
âȘ250g (1 large) onion, diced
âȘ150g (2 large) carrots, diced
âȘ150g (Âœ small bulb) fennel, diced
âȘ500g (2-3ea) russet potatoes, medium diced (Âœâ cubes)
âȘ20g (5-6 cloves) garlic, smashed or minced
âȘ3 slices (150g) thick cut bacon, small diced
âȘOlive oil
âȘ4 180g cans of minced clams
âȘ500g (2 8oz cans) bottled clam juice
âȘ25g (1 1/2T) tomato paste
âȘ100g/mL dry white wine
âȘCan of whole peeled tomatoes
âȘ20g (1/3c) parsley, chopped
âȘ25g (4t) fish sauce
âȘsalt
Instructions:
âȘPrep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (2c) of clam juice and 325g minced clams.
âȘPrepare tomatoes by removing 4 whole tomatoes from the can. Dice the 4 tomatoes, blending the remaining tomatoes in the can with an immersion blender then add the diced tomatoes back into the can.
Chowder Base Preparation:
1. In a large heavy-bottomed pot over medium-low heat, add 2T olive oil, and diced bacon, stir and render bacon fat for 5-7 minutes without browning.
2. Increase heat to medium, then add diced onions, carrot, fennel, garlic, a strong pinch of salt, and tomato paste. Sweat over medium heat for 5 minutes.
3. Pour in wine to deglaze. Cook until reduced.
4. Add canned clam juice (300g), bottled clam juice (500g), diced potatoes, prepared tomatoes, and bring to a simmer over medium to med-high then reduce the heat to medium-low to gently cook the potatoes for about 10 min, stirring halfway through.
5. When potatoes are soft (but not mushy), add drained clams, parsley, and fish sauce.
6. Taste for seasoning and add salt if needed.
Garnish with fresh cracked black pepper and a drizzle of good olive oil.
CHAPTERS:
0:00 New England clam chowder mise en place
2:00 choosing the best clams
2:55 Preparing the chowder base
3:39 Why I use olive oil to render the bacon
4:37 Finishing the new england chowder
7:53 Manhattan Clam Chowder mise en place
8:33 Preparing the Manhattan chowder base
9:20 Finishing and serving
#clamchowder #newenglandchowder #manhattanchowder
421 Comments