One for the Table: Quick clam chowder perfect for weeknight dinner
Although New England clam chowder (the white creamy version) is probably more popular, Manhattan clam chowder is equally delicious. More like an Italian soup, this tomato-based clam chowder makes a great winter dish.
Traditional recipes often require cooking fresh clams and using the cooking broth in the chowder (which is fine if you have the time), but I find that using canned clams and bottled clam juice makes this recipe more manageable without sacrificing taste or quality.
Bar Harbor clam juice is available in most grocery stores and has great flavor. It's made from steaming whole, premium clams and is triple filtered. This soup will keep refrigerated for up to two days, and the flavors continue to meld. Reheat over a low heat, and make sure not to boil the chowder, which can toughen the clams.
Shortcut Manhattan Clam Chowder
Serves 4 to 6
5 cans clams (6 1/2 ounces each), chopped, juice drained and reserved
1 1/2 tablespoons olive oil
1 large onion, finely chopped
1 small red bell pepper, stemmed, seeded and finely chopped
...continued
