This clam chowder recipe is for those of us who like to have it all. And/or those of us who are completely torn and indecisive about which scrumptious version of clam chowder to have. The Manhattan version is spicy and full of sweet tomato goodness. The New England version is thicken and rich with creamy wonderfulness. Both of them feature lots of, well, clams, and usually they have chopped potatoes in common, and I love both of them passionately. And while I know this will seem like heresy to some folks (according to Yankee Magazine, in 1939 Maine tried to pass a law forbidding tomatoes in clam chowder), I decided to have my chowder and eat it too by doing a Manhattan/New England chowder mash-up.
The Manhattan version includes lots of veggies alongside of the tomatoes and I wanted ALL of them, so I started by sautéing up onions, carrots and celery until it was nice and tender. Then I added a heap of chopped Yukon Gold potato, some clam juice, some crushed tomatoes. That simmered away on my stove until the potatoes were nice and tender. In went some clams with their juice, and and just enough heavy cream to give a nod to the New England version. I simmered this up until everything was heated through, and then ladled it up with a sprinkling of fresh chopped parsley on top.
So the next time you can’t make up your mind, chowder-wise, remember that you don’t have too. You CAN have it all!Print
New York meets New England in this recipe for the ultimate clam chowder combination!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- One 14 ounce can crushed tomatoes
- 2 medium sized Yukon Gold potatoes, peeled and chopped
- 8 ounces bottled clam juice
- 1/2 cup heavy cream
- One 6.5 ounce can chopped clams with juice
- One 10 ounce can whole baby clams with juice
- Salt and pepper to taste
- Chopped fresh parsley
- Melt butter and olive oil together in a heavy deep pot. Sauce onion, carrots and celery until soft, about 5 minutes.
- Add tomato, potatoes and clam juice to pot. Simmer until potatoes are tender, about 30 minutes.
- Add clams with juice and cream and simmer until heated through. Season to taste with salt and pepper.
- Served in warmed bowls, garnished with fresh parsley.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!