This fiery red clam stew shuns cream in favor of tomatoes and spicy sausage. Try it once and you may never go back to the white stuff.
- Step 1: Dice the sausage and add to the soup along with the tomatoes, sugar, and red pepper flakes. Simmer for about 20 minutes.
- TIP: Use cured Spanish chorizo or spicy Cajun andouille sausage.
- Step 2: Add the clam meat and reserved bacon and simmer 10 minutes. Season salt and pepper and sprinkle with parsley. Serve and enjoy!
- FACT: Did you know? Manhattan clam chowder originated in Rhode Island.
- Step 3: Stir in the reserved clam broth or bottled clam juice, plus ½ cup water. Peel the potatoes and cut into cubes. Add them to the pot with the thyme and simmer.
- Step 4: Add olive oil to the bacon drippings. Mince the garlic, and dice the onion and celery. Add them to the pot and cook until soft.
- Step 5: Remove the clams from the pot and set aside. Pour off 2 ½ cups steaming water into a measuring cup.
- Step 6: Discard any clams that did not open. Let the clams cool; then cut the meat out of each clam with a paring knife and chop coarsely. Wash the soup pot to get rid of any sediment.
- TIP: For a quicker recipe, substitute 2 cups freshly shucked clams or three cans minced clams, plus one bottle clam juice.
- Step 7: Dice the bacon and add to the soup pot. Cook until crisp. Remove the bacon with a slotted spoon and reserve. Pour off all but 2 tablespoons of the bacon fat.
- Step 8: Wash the clams thoroughly under cold running water and add them to three cups boiling water in a large soup pot and boil for three to five minutes.