New Manhattan Clam Chowder by Emma Laperruque - Recipe Print View

Combine clams, 3 cups water, and the white wine in a large, high-sided sauté pan or large pot. Set over medium-high heat and bring to a boil. Cover and cook for 5 to 10 minutes until the clams have opened. (Toss any that stay closed.) Use a slotted spoon to transfer the clams to a bowl—we’ll come back to them later. Strain the broth through a cheesecloth-lined fine-mesh sieve into another bowl. (The cheesecloth catches any residual sand from the clams. If you don’t have one, no big deal! Just pour very slowly—the sand will linger at the bottom; toss that.) Set the empty pot back on the stove over medium-high heat. Add the butter. When it’s melted, add the bacon. Cook until the fat has mostly rendered and the meat is starting to color and crisp, about 7 minutes. Add the onion, celery, and bell pepper. Stir and scrape up any brown bits from the bottom. Season with a big pinch of salt. Sauté until the vegetables are soft, about 10 minutes. Meanwhile, remove the clams from their shells. Toss the shells and roughly chop the clams. When the vegetables are soft, add the garlic and stir-fry until fragrant, about 1 minute. Add the flour and stir. Keep stirring as you slowly add the clam broth. (Again, if you don’t have a cheesecloth, just pour very slowly.) Add the potatoes, thyme leaves, and bay leaf. Bring to a simmer and cook until the potatoes are tender, about 12 minutes. Add the tomatoes and cream. Bring to a simmer and cook for another couple minutes. Season to taste with salt. Add the clams. Just before serving, season to taste with white wine (or vermouth!). Serve with oyster crackers. Or crusty, sliced bread. Or in a bread bowl!