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How To Make Manhattan Clam Chowder

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.

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