Re: Anyone have a really good Manhattan Clam Chowder Recipie?

"Ron Gould" <ron@xxxxxxxxx> wrote:
Hi---
I would like to find out your very favorite way of making Manhattan Clam
Chowder.
I could google, but that doesn't tell me the best way to make it taste
real
"clammy" and great firmness to the potato cubes.

Being Diabetic, I can't have the starchy New England type anymore (Darn--I
love it).

So, Manhattan Style it's gotta be, but I'm hoping for a recipie that gives
me all the great flavors.

There's a really good recipe for it in the Joy of Cooking cookbook (at least
in the slightly older editions). In addition to the clams and tomatoes, the
other essential flavor elements are salt pork, onion, and green pepper.

Some of the keys to firm potatoes is to use "boiling" or standard white
potatoes (at one time or another known as Maine or Long Island potatoes).
Russet/Idaho or even the more recent Yukon Golds tend to disintegrate rather
easily. The other thing is not to cook too long after the potatoes are
added, perhaps 20 minutes after? In the Joy of Cooking recipe, the soup is
done when the potatoes are cooked but still firm.

When I make this recipe, I use the big honkin' chowder clams. They are a bit
more work, but are cheaper and have a more interesting flavor. I steam them
first, then separate the hard and soft parts for use as specified in the
recipe. The liquid from the steaming becomes the base for the soup.

In addition to being careful with the potatoes so they are not overdone, the
cracklings from the salt pork go in at the last minute, helping retain their
texture.

--
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