Manhattan Clam Chowder


By Dane Feldman

Photo by Dane Feldman.

Classic New England clam chowder calls for heavy cream, but my family and I are not heavy eaters so we opt for the lighter side of chowder: Manhattan clam chowder. Manhattan clam chowder is quite similar to New England clam chowder, but the soup is tomato-based rather than milk-based.

What you’ll need:
2 oz chorizo, sliced
1/2 large Spanish onion, diced
12 oz canned chopped clams
3 tbsp all-purpose white flour
1 cup clam juice
2 cups seafood stock
1 box Pomi
2 cups Yukon gold potatoes, cubed
2 stalks celery with leaves, chopped
1 cup baby carrots, diced
1 bay leaf
1 tsp Florida seasoned pepper
1 tsp dill
1/8 tsp cayenne pepper
1/4 tsp freshly ground lemongrass

Cook the chorizo in a dry large pot until they brown. Once they’ve browned, take them out and set them aside.

Leave the grease from the chorizo in the pan and pour in some olive oil. Stir in the onion and saute until translucent.

Stir in one tablespoon of flour at a time. Pour in the stock and clam juice. Add in the carrots, potatoes, and celery.

Stir and pour in the Pomi. Stir again thoroughly before adding in the bay leaf and seasoning.

Once all the spices are in, stir once more and bring to a boil. Let simmer until the potatoes soften.

Chop the chorizo and add it to the soup. Remove from heat and let rest covered for at least 1-2 hours before serving.