The Recipes

Manhattan Clam Chowder

Serves: 1     Time: 30-40 minutes


- 5 large clams, scrubbed

- 1 bay leaf

- 1/2 leek, white part sliced into half moons

- 1/2 rib celery

- 1/2 carrot

- 1 small garlic clove, minced

- 1/2 c. tomatoes, diced or crushed

- 1 tsp. Old Bay seasoning

- pinch red pepper flakes

- 1 c. stock

- splash of dry vermouth

- salt, pepper, oil


Bring a pot of shallow water to a boil. Add the clams, cover, and let them steam just until they pop open. Remove immediately and set aside. Discard the water and return the pot to the stove.

Heat a light layer of oil in the pot. Add the celery, carrot, and leek. Season with salt and let them soften for 3-4 minutes. Stir in the garlic, Old Bay, and red pepper flakes. Add the vermouth and let it reduce by half. Add in the tomatoes and stock, season with salt and pepper, an let it simmer for 25 minutes. Be careful with the amount of salt, as you'll get the natural brine of the clams.

Add the clams back to the soup to heat through. Ladle into a bowl and serve. Optional: Garnish with a squeeze of lemon, chives, or parsley.