Chef John's Manhattan Clam Chowder
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Recipe Summary test
The steps in my video for adding the clams and clam juice vary slightly from the written recipe. For best results, follow the written recipe.
To simplify things, you could just use six 6 1/2-ounce cans chopped clams.
Bacon is optional, but I consider it a key ingredient. If you skip it, toss in 3 to 4 tablespoons butter.
You can use fresh peeled and seeded tomatoes in place of canned, or russet potatoes in place of Yukon Golds.