Manhattan Clam Chowder
Like it’s New England cousin Manhattan Clam Chowder offers a nice different perspective on a really great soup. The New England variety tends to be a lot thicker due to the flour in the soup base while Manhattan style is thinner. What we really wanted out of this recipe was a rich, hearty tomato based broth that wasn’t water thin, yet not flour thick. As with most soups, laying down a good stock is important and this one is no exception. And especially we wanted a good amount of clams, something most store bought varieties and canned see to lack. The other difference is the addition of sliced andouille sausage which just adds a tremendous amount of flavor and really just makes this a wonderful dish. Please enjoy.
This is just a nice pot of clam wonderfulness. The broth is rich and the andouille sausage gives it a kind of Manhattan meets New Orleans motif. A bowl of this and nice fresh warm bread or a toasted crouton on the side makes a wonderful dinner anytime. As with any tomato based soup, make sure your cast iron pot is well seasoned. Keep an eye on the temperature as it needs to cook for a bit. Refrigeration of leftovers (Assuming there are any) enhances the flavors as it does for so many soups.
Some nice warm bread or a toasted crouton adds a nice touch to this beautiful soup. Takes some time and patience to make but after a few bites it’s worth the effort. Other nice touches might include oyster crackers and some Louisiana hot sauce to bring the heat up if desired. Serve it in a nice bowl. It deserves no less.
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