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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"It is not a matter of indifference whether we like oysters or clams, snails or shrimp, if only we know how to unravel the existential significance of these foods."
-Jean-Paul Sartre, Philosopher

The refrigerator light goes on...

Recently I had a terrible bowl of Manhattan Clam Chowder in a restaurant. It should be so easy and I am not sure how any chef could get it wrong. There is no added salt. The clam broth that is reserved and strained after steaming the clams has a salty flavor and adds so much to the depth of the soup.

Clams (Canned vs. Fresh)

When I was growing up I thought all clams came in a can. This is a food phenomenon that I like to call the Dr. Gourmet Green Bean Theory.

Canned green beans are good. Frozen green beans are good. But they are not the same thing as fresh green beans. They come from the same place and have the same essential size, shape and nutritional content. They are, however, like eating three different vegetables. Is one inferior? That's for you to decide – they are your taste buds after all.

Canned clams are the same. If you know that they are a completely different product than fresh, understand that, and simply enjoy them for what they are, then you have clam dip. Not the same clam dip as if you had used fresh clams but it is still clam dip.

Manhattan Clam Chowder

Servings = 4 | Serving size =2 1/2 cups soup

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe makes great leftovers.

4	dozen littleneck clams
2 cups	water
2 tsp	olive oil
2 cloves	garlic (minced)
2 large	ribs celery (diced)
1 large	red onion (diced)
2 15 ounce can	no salt added diced tomatoes
2	bay leaves
1 tsp	dried oregano
1/8 tsp	red pepper flakes
1/2 tsp	dried thyme
1 lb	red potatoes (large dice)
	fresh ground black pepper (to taste)

Scrub the clams under cold water.

Place the water in a large stock pot over high heat. Add the clams and cover.

Cook until the clams are open. Remove from the heat and set the clams aside. When cool, remove the clams from the shells and set aside.

Strain the clam water through a cheesecloth or coffee filter.

Place the oil in a large sauce pan over medium heat. Add the garlic and cook, stirring frequently, for about 2 minutes.

Add the celery and onions. Cook for about 3 minutes until they begin to soften.

Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.

Add the clam broth.

Stir, reduce the heat to simmer and cover the soup. Simmer for at least 30 minutes until the potatoes are soft.

Add the clams and cook for another 5 minutes. Serve.