I love clam chowder. Not everyone can digest dairy, and New England Clam Chowder is made with cream and milk. Here is a great recipe for Manhattan-style Clam Chowder.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
The Origin of Manhattan Clam Chowder
The word “chowder” hails from Newfoundland. Breton fishermen would throw portions of the day’s catch and other available foods into a large pot (similar to the French bouillabaisse).
According to Wikipedia:
In the 1890s, this chowder was called “New York clam chowder” and “Fulton Fish Market clam chowder.” The addition of tomatoes in place of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine. Scornful New Englanders called this modified version “Manhattan-style” clam chowder because, in their view, calling someone a New Yorker is an insult.
Why Eat Chowder?
Clams are super nutritious. They are very high in vitamin B12 and zinc, two nutrients that many of us are low in.
Clams are also the world’s richest source of iron, containing 9 times more iron than beef.
If you don’t have access to fresh clams, you can use fresh oysters instead, or use canned clams. Any stock will due (i.e. chicken, beef, fish, or lobster). When I make Clam Chowder I often use lobster stock because I made some and froze it.
If you would like the soup to be a little thicker, simply mash some of the potatoes against the side of the pan and stir to blend.
If you are on the GAPS or SCD diet, or eating low-carb (or 4 Hour Body), you substitute cauliflower for the potatoes.
A salad would be a good starter (for the enzymes). If you like beer or wine with your meal, a good pairing for this is a light lager or ale, or a white wine. Another option is to serve the chowder alongside clam cakes.
Dutch oven or stock pot
Tongs or slotted spoon