2 Very Good Clam Chowder Recipes
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- Опубліковано 20 тра 2024
- In my world, there's room on the table for both New England clam chowder AND Manhattan clam chowder. Both are too good to argue over which one's best. Get $5 a gift set of Drizzle and Sizzle with my code BRIAN at www.graza.co/BRIAN
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New England Clam Chowder Recipe
Ingredients:
▪250g (1 large) white onion, diced
▪200g (3 ribs) celery, diced
▪200g (½ bulb) fennel, diced
▪20g or 5-6 cloves of garlic, pressed/minced
▪1200g (5 medium) russet potatoes, diced into ½” cubes
▪150g (3 slices) thick cut bacon, small diced
▪4 180g cans of minced clams
▪500g (2 8oz cans) bottled clam juice
▪Olive oil
▪50g unsalted butter
▪100g (1/2c) dry white wine
▪700g (3c) whole milk
▪2-3 bay leaves
▪Salt
Instructions:
Prep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (1 1/2c) of clam juice and 325g (1 1/2c) minced clams.
Chowder Base Preparation:
1. In a large heavy-bottomed pot over medium-low heat, add a 2T olive oil then bacon and render bacon for 5-7 minutes without browning.
2. Add butter, diced onions, celery, garlic, & fennel, and a strong pinch of salt. Sweat over medium heat for 10 minutes.
3. When veggies have softened add wine to deglaze, scraping up any fond.
4. Add canned clam juice (300g/1 1/2c), bottled clam juice (500g/16oz), milk, 2-3 bay leaves, a strong pinch of salt, cornstarch slurry. and diced potatoes. Lower heat to medium-low, cover, and simmer for 10-12 minutes until potatoes are tender but have a bite, careful to keep the temperature at or under boiling (212F/100C).
Blending and Final Assembly:
1. Ladle about a quart (roughly a liter) of soup into a blender and blend until creamy.
2. Add the puree back to the pot, stir, and incorporate drained clam meat.
3. Taste for seasoning and adjust with salt as needed.
Garnish with oyster crackers and fresh cracked black pepper
--
Manhattan-Style Clam Chowder Recipe
Ingredients:
▪250g (1 large) onion, diced
▪150g (2 large) carrots, diced
▪150g (½ small bulb) fennel, diced
▪500g (2-3ea) russet potatoes, medium diced (½” cubes)
▪20g (5-6 cloves) garlic, smashed or minced
▪3 slices (150g) thick cut bacon, small diced
▪Olive oil
▪4 180g cans of minced clams
▪500g (2 8oz cans) bottled clam juice
▪25g (1 1/2T) tomato paste
▪100g/mL dry white wine
▪Can of whole peeled tomatoes
▪20g (1/3c) parsley, chopped
▪25g (4t) fish sauce
▪salt
Instructions:
▪Prep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (2c) of clam juice and 325g minced clams.
▪Prepare tomatoes by removing 4 whole tomatoes from the can. Dice the 4 tomatoes, blending the remaining tomatoes in the can with an immersion blender then add the diced tomatoes back into the can.
Chowder Base Preparation:
1. In a large heavy-bottomed pot over medium-low heat, add 2T olive oil, and diced bacon, stir and render bacon fat for 5-7 minutes without browning.
2. Increase heat to medium, then add diced onions, carrot, fennel, garlic, a strong pinch of salt, and tomato paste. Sweat over medium heat for 5 minutes.
3. Pour in wine to deglaze. Cook until reduced.
4. Add canned clam juice (300g), bottled clam juice (500g), diced potatoes, prepared tomatoes, and bring to a simmer over medium to med-high then reduce the heat to medium-low to gently cook the potatoes for about 10 min, stirring halfway through.
5. When potatoes are soft (but not mushy), add drained clams, parsley, and fish sauce.
6. Taste for seasoning and add salt if needed.
Garnish with fresh cracked black pepper and a drizzle of good olive oil.
CHAPTERS:
0:00 New England clam chowder mise en place
2:00 choosing the best clams
2:55 Preparing the chowder base
3:39 Why I use olive oil to render the bacon
4:37 Finishing the new england chowder
7:53 Manhattan Clam Chowder mise en place
8:33 Preparing the Manhattan chowder base
9:20 Finishing and serving
#clamchowder #newenglandchowder #manhattanchowder - Навчання та стиль
New England clam chowder is one of my absolute favorite foods. I appreciate the clam tasting bit.
Hey Bri! I'm a 60+ old geezer but I lived in the Boston area as a young guy in the 1980s-90s. It is actually illegal in Massachusetts to put tomatoes into clam chowder and sell it as such. This bizarre law dates back to the 1930s, a truly scary decade when Americans had good reason to freak out about all kinds of things. Today, for practical purposes, no, there is no Food Police Gestapo putting every restaurant's recipe list under a microscope. But if you want to sell tomato-infested clam chowder in the Bay State, that's perfectly OK; you just have to label it on the menu as Manhattan Style or some other disclaimer. New Englanders are very particular about their cuisine, whether it's clam chowder or Moxie soda or that weirdo raisin bread that slides out of a can. Love your videos, keep up the great work!
😅
Cool to hear about your scientific process of figuring out a recipe (talking about the cornstarch to fix the milk issue) and also that you do so much work to get us a perfect recipe!
I appreciate him too. So much.
As a Grizzled New England Chowderman, I am forced to admit that this is the first time in my life that I actually wanted to eat a bowl of the Manhatten...well, I mean we don't call that chowder here, so let's say "the manhattan soup." You are forgiven for your fancy chef boy proclivities for the fennel in the Real Stuff; I would try it. Good call on canned clams being awesome! I generally go old school with salt pork instead of bacon, no wine, and perhaps a sparse bay leaf and sprig of thyme for seasoning. No garlic, you debauched bohemian lol. I cook everything but the clams to the point of doneness in just the broth before adding dairy to prevent the broken milk issue. Once you add the milk, you just never let it boil again. Thanks for a great take on our regional delicacy; chowdah is wicked good!
I’ve been loving the blind taste tests to determine the best ingredients for a recipe. The “chef-styled” thought process that goes into choosing the best option is so interesting
Hey Bri,
Would you ever consider a cleaning/organization video as one of your non-recipe videos? I NEED to know how you keep your kitchen and cutting board spotless!
Agree with the choice of Snow's. Most widely available and good quality. For both juice and mince.
Thank you for performing the clam taste test and easy to follow soup recipes. Next time I go Shop Rite, I will be sure to pick up the "Snow" brand canned clams and juice. Also looking forward to adding fennel to the pot! Cheers from CT!
Cheers! I was shocked the canned beat the fresh
@@BrianLagerstromHey Bri, you getting paid by big fennel or what? Next time you do a clam video it'd be neat to see you do a taste test with fresh clams seasoned like the canned ones. I don't have a can in front of me but I think Snow uses a bit of chicken broth and MSG.
@@az................. got the can in front of me
Clams
Clam juice
Water
Salt
Sugar
Sodium tripolyphosphate (to retain juices)
Calcium disodium edta (to protect color)
Also
there’s nothing wrong with msg
@@alexandermillaTurns out I was thinking of canned tuna (that has veggie or chicken broth). There's nothing wrong with MSG, but just like sugar it'll amp up the flavor of the canned stuff compared to fresh. Same reason you find sugar in most jarred tomato sauces.
Oh my! One of my favorite soups! Looks easy to make and looks delicious. Thanks for another great recipe Brian 🤩
Fennel is such a great idea here! Thanks for the advice on the clams and, the cornstarch to prevent the milk separation. There are so many applications for that. Have a wonderful weekend you guys!
Excited for this. Thanks Brian.
Thank you for giving the specific times you cook things.
Thank you for also doing Manhatten chowder. It's my favorite but always gets overlooked. I haven't had a good bowl of it since I moved away from San Diego of all places. Anthony's has the best Manhatten chowder I've ever had and canned is awful. I'm looking forward to giving this a try!
Agreed! Anthony’s is superb for both chowders! Also, the rolls! I think La Mesa Anthony’s is only location left? Used to live near there!!!😊
@@PaulRieslandI’m in San Diego and I can confirm the La Mesa location being the only one left.
I hate that Anthony’s closed most of their restaurants in San Diego! Great food.
Simple soups but you have to respect the rules and use high quality ingredients ! No compromise
Nice job Brian 🫡
I love all the different clam chowders, when well prepared.
Fish sauce is good in a cream based soup/sauce as well. I also use Japanese Dashi stock in my clam chowders as a flavour boost and everyone loves it! I like your tip of blending some of the chowder. Will try next time
Love the addition of the fennel! Can’t wait to make this.
I made the New England Clam. It turned out AMAZING!!! THANK YOU!!!
Bri, I made this new england clam chowder. it was awesome. I never would have considered making clam chowder, but your video inspired me. I am but a humble newbie home cook and I've learned so much from watching your videos. thank you so much :)
Rhode Island clam chowder is my favorite. Lighter than NE, and gives a fresh, brighter, cleaner, and less heavy taste.
Agree. I had it when I visited RI and loved it.
I was wondering who liked RI clam chowder. I’ve never seen anyone order it. 😛Did you know Manhattan chowder is also RI?
😠🤢🤮
I freaking LOVE fennel. It's good in all those 'empty the fridge' veggie soups I make in winter, and in spag sauce and of course, in your chowder.
I like both kinds of Chowder.
However, l think l prefer New England style for clams. But l like the Manhattan style for fish.
Sir!! I’ve been thinking about making clam chowder and then I came across this video! I’ve been subscribed for a long time and so while I was brushing my hair I wanted to watch something from you and wowww did you deliver. I am definitely going to make this! You even used the exact brand I was planning on using so I’m super happy they won your taste test. Thank you for doing a taste test as well. Very smart. Thank you for keeping it classic and then even giving us another way to make it! I love your videos!! Great work!
My family always has clam chowder on Good Friday and I said I'd make it this year. Perfect timing. I was looking for a recipe. Thanks!
Would you use bacon?
this is also great with any white fish instead of clams.
yup cod would work instead of clams or most likely added with clams, going to need their juice anyway. ...I said cod because I have some in the freezer.
If mirepoix had an honorary fourth member, I would choose fennel. It’s def more aromatic than carrots.
fennel the Shemp Howard of mirepoix
"I'm a fancy chef boy, you guys" I laughed at that, ha
I love NE clam chowder! This looks like not complicated at all. I will add this to the weekend recipe list!
Let me know how it goes!
I love all Brian Lagerstorm's videos
Perfect! Thank you.
I've never had homemade Manhattan Clam Chowder, always from a can. I love it btw. The New England style I had when I was in Boston, very good.
Thanks for the Olive Oil offer. Purchased! Can’t wait to try it.
The Manhattan style was absolutely phenomenal! I made it exactly as presented and the final result was far better than any version I have had before… canned, restaurant, or homemade. I am definitely going to make this again in the future!
As a New Englander I've grown up with the New England Clam Chowder, but I'm not afraid to admit that I love Manhattan Clam Chowder just as much. Though from my experience many of the Manhattan Clam Chowders I've had tends to have a little heat to them as well which I find works very well. We also have to mention Long Island Clam Chowder which is basically a literal mix of the two, as in both are prepared and then scoops of both are mixed in the same bowl, though there are recipes that actually make them together.
Never seen fennel added to it, but I love the idea. As for the corn-starch slurry for the milk splitting, traditionally New England Clam Chowder is made with a roux, which helps serve a similar purpose, and from my experience it is meant to be thicker, though if you prefer it thinner that's fine, adjust the thickening to personal preference.
I love New England clam chowder, but I've never had Manhattan claim chowder. After watching your video, I'm going to have to try it. Thank you for the video.
The Chowders look simply amazing 💯😇🍓
I made the Manhattan one tonight. Was a hit with my wife and kids. New England style is our tradition on Christmas Eve, but no one besides me had tried Manhattan. They like my Ciopinno, so I thought I’d do this one.
I used mainly vegetables from our own garden-except the potatoes (I’m in Idaho, we don’t grow our own) and even added a small leek. The tomatoes were from last harvest, but sealed in the freezer--still better than canned, imo.
It turned out awesome. Served it with some sourdough baguette and green goddess salad. Will do again.
Thanks Brian!
Next up: Japanese style Egg Salad sandwiches!
Love both, but the NE in a sourdough bowl, where you end up eating the bowl is just the best comfort food for winter. Cheers
1st time to make Manhattan style (having lived in New England for almost a decade). So good. Thanks!
thank you for this!!!!
If you take that Manhattan base and replace the clams with sausage (ideally chouriço), beans, and a pile of kale, you have a pretty good approximation of a Cape Cod-style kale soup (some places do tomato, some do no tomato, but I prefer the version with tomato in it).
What kale soup has tomatoes? I’ve never put tomatoes in Portuguese soup. It’s chourico, kale, potatoes, and kidney beans. Maybe a bit of garlic.
@@Mixxie67 A good number (if not most) of the places in Cape Cod use tomatoes in their kale soup. It's very similar to the base for a Manhattan clam chowder. If you look for recipes online, you'll see them go both ways.
Hey Brian, I just want to say I've tried many of your recipes now and they're always delicious!! They don't always go as fast as I would like, but with practice I hope to get there. I really appreciate your videos and I can't wait to try more of your recipes!
Also, if you want to try making some Cambodian food (maybe fish amok or beef lok lak) that would be really interesting.
I was not aware of this until I married into it. But there is a Hatteras Style (OBX). That is made with clear broth. Which is a nice alternative.
I’ve always preferred the canned clams. They just have the perfect consistency for whatever you are making. Great video. Clams and clam juice on the list. Have you made clams casino stuffed shells? They are amazing!
Really great video/recipe as always, Brian! My NECC recipe is quite similar - I use canned Baby Clams instead of chopped, I like the "burst" then have when you bite into them.
Very healthy oriented recipe, and nothing needs to be modified to ,,green”standards.
Thank you very much ❤
( I also incorporate blander in my cooking for the same reasons:)
I’m in Michigan and my great grandmother made manhattan style using sheepshead, freshwater drum. We would catch a lot of them when walleye fishing, and no one ate them. They are a “trash fish” here. It was really good.
lol i love Snows, theres a linguini with clam sauce recipe on the cans thats fairly good
I made this today, for Good Friday. Used my homemade shrimp broth as well. Delicious, without question. But it still curdled a wee bit. Still delicious! The best I have ever made. Thank you? Actually, on cooling down, no curdling! Oh yeah!
I love the Manhattan. So savoury and underrated.
I live in Massachusetts, and I was born and raised here. There is only one clam chowder. It is our beautiful New England clam chowder. You must use live clams to make this chowder. Those canned things don’t really work in the recipe. My mother used to make clam chowder, and she would steam the clams, chopped them up after she took them out of their shells and use them that way. She also knew how to clear the clams of any sand or other debris by using corn flour. It’s quite simple actually. Try it sometime, it’s actually very very good!😺
Both look delicious
Drizzle and Sizzle are my go to EVOO's. I really like your Manhattan Chowder method and I'm going to make it very soon.
New England Claw Chowder is my jam. I could bathe in a bath-tub full of that stuff.
Can't wait to make the Manhattan! Thx bri
I made the New England-came out perfect on the first try!!!
I made homemade clam chowder once with canned clams but I was dumb and cooked them with the veggies- making them rubbery and inedible. I was very disappointed, but maybe I'll try again. Thanks for the tip about the cornstarch fixing the graininess as well.
I love your recipes and I can't wait to try this. I got SO MUCH mileage out of your budget video from a few weeks ago.
I'm wonder if you can suggest a good alternative for wine? I'm in recovery and I really don't want to have alcohol in my house.
I love the graze oil! I got it the last time it was on sale at my grocery store. The squeeze top is the best lol
I had a Pink Chowder once that was awesome. I think the place I had called it Rhode Island Chowder but when I looked that up it wasn't that. Best of both. It was great!
The Rhode Island clam chowder I had in RI was amazing.
Here in Maryland we basically have both a creamy and tomato based crab soup (they’re both fantastic btw). Most places have a mixed option and I wonder if that would work with these
Spicy Maryland Red & a loaf of good crusty bread & I am in heaven!
And yes if the broth holds out I'll eat the whole loaf.
Hmm. Made me imagine a good red clam chowder with a super rich creamy crab infused white sauce drizzled over the top, or the the other way around. YUM!
Greetings, for those that can´t get canned clams or the juice of clams , what do you recomend ? Love your channels btw ;) cheers
It’s worth noting that Snow’s clams are very likely quahogs which are just really large littlenecks and are actually tougher. Littlenecks, ir steamers,are a softshell clam and the youngest and most tender and what are generally used for clam boils, fried clams or clam zuppa (at least in RI). Cherrystones are a bit bigger and have a harder shell and are used in clams casino, eaten raw, or grilled. Quahoags are cheap and what traditionally are used in clam chowder,stuffies, and clam cakes. They are all the same species at different stages of growth.
You’re the man!
Hey Bri, I've had a lot of success adding the milk in at the end of the cooking process. I just finish it with half & half or heavy cream (depending on how fatty I want it) then let that warm up. No need for a slurry. I wonder if using 2% milk and doing the blender may be the better way.
I've also seen a lot of recipes use a light roux.
I use Graza oils and I love them.
So, I've said it before. I wish for more Bri content! However, I love that you can make the mistakes and give us the best options. Keep up the great work from a fellow STL.
Hey Bri! Both look amazing, I've never had either, but if they both taste good who cares. I think some people get so uppity about what is "traditional". It's like if you went to a certain, country/region anywhere in the world, in one small village everyone would claim theirs's is the most "traditional", but they would all be subtly different, due to handed down generations of cooking skills! Thanks for sharing! ❤ to you and Lorn!
It’s not uppity. It’s respecting the tradition and culture of others. It’s fine to tweak a recipe but don’t then say it’s “the best” when you’re not following tradition. He’s using canned clams for starters. Fine if its all you have access to but certainly not better than fresh. He didn’t clean his littlenecks properly or they weren’t fresh (where’s he going to get fresh littlenecks here he lives?). I’m sure you have a favorite regional recipe that you feel protective of.
He’s simply stating that recipes handed down or from different regions have different tweaks added. They are still traditional just maybe not your tradition. That’s what is beautiful about trying different versions you get to enjoy the best of all worlds.
@@vivianevanparys9985 That was the point I was politely trying to make. I'd bet if you went to a small village in say Italy (just for example) and ate the same "recipe" in every household cooked by each resident nonna, they would all be as traditional as each other but all would be subtly different. All cuisines, all over the globe are a melting pot (pun intended) of the migration of people and ingredients. Using Southern Europe as an example, tomatoes are not native, but originally from South America, and curries certainly aren't native to the UK (even if we love them 🤣😋). And "best" is a totally subjective description, depending on how you prefer your food. Thank you for your kind words!🙂
Love Manhattan clam chowder
Just made this. Never have I ever made New England Clam Chowder before. But DAMN Sir...this will be on the home menu from now on. So easy, so creamy, so dee-lish. Thank you for sharing.
Hey Chef Bri, question. I generally don't keep fennel on hand, but I do have fennel seeds in my spice cabinet. I got the idea to substitute portions of fennel in a recipe like this by adding a little extra celery, and a couple of teaspoons of fennel seeds, half whole and half ground. What are your thoughts, is this a good substitute in a pinch, or should I just opt to make better use of fennel?
I once folloed a recipe that in the end seemed not to have enough potatoes. I had some potatoes that had been cubed and pan cooked in butter left over from breakfast so tossed them in.
Wow.
Like browning your meat before stewing it, it added so much good flavour and texture. I do it all the time now.
Potatoes leftovers from being cooked with a pot roast are amazing for home fries. I'll make hot roast beef sandwiches the next night & just dump a whole pans worth of the home fries on top. Good for teenager boys that are just an empty pit when it comes to food.
@@112Famine nice!
I plan on trying this for my family
Slick move Brian! I happen to like fennel and find myriad ways to include it. Two thumbs up! 👍👍
Can't wait to try. Just wanted to mention the written recipe for the Manhattan chowder doesn't list the fish sauce. Thanks, Bri.
still need the chocolate cake donnies bri! thanks for another vid
Yes!! Spanish olive oil. Sadly, it’s gotten so much more expensive in Spain now since Italy buys up so much of the Spanish olives and sells it as their own. Here’s to shots of Picual olive oil on a chunk of baguette
Brian, you're in my head. I had never had clam chowder before, but I wanted to try it...and then this video mysteriously appeared. Thanks, man!
Maybe the real clam chowder was the friends we made along the way
Dude, that is way corny…..
it’s clam chowder - not corn chowder!
Greetings from Redondo Beach CA 🇺🇸Making me hungry. I love both chowders. Cheers 🥂
nice, thanks guys! Ill be making the NE Chowdah!!
Major kudos for the recipe in grams!
I'm from Connecticut originally (Maine now) so I grew up surrounded by the big 3...New England (cream), Manhattan (tomato), and Rhode Island (broth). And I agree, there's room for all 3. I have never lived n the midwest, so IDK what's available out there, but for us our red line is fresh clams...never canned. But we have the privilege of being able to walk into a fish market and get shucked and (whole or chopped) clams fresh from that morning.
Yeah. That bugged me. I’m from Rhode Island/ Just admit you can’t get good fresh clams and you had to compromise along with a good portion of the US. Don’t pretend canned minced is better the. fresh. That’s just crazy. I do use Snows clam juice though.
My sister (RIP) was a rowdy bartender who was quasi-famous in our town. She worked for decades at an old school diner - the extinct kind that had the world’s best comfort food of every classic kind.
Hers was the bar where the business class of alcoholic men went to drink. 🤣Whenever one of her favorite customers had a bowl of chowder on Friday in the bar, she would always walk by with a bottle and put a healthy splash of something to top their chowder. She also did this for family members. 🥰😂
What was it? I’m thinking sherry???? It made that delicious soup …. elegant and unforgettable.
If you can get smoked salmon, a “Salmon Chowder” is also a great one. Similar back prep as the New England, perhaps a bit of heavy cream. Fish sauce not needed. Worth a try!!!🎉
I wanna give Manhattan another try now, yours looks incredible!
good for dunking crusty bread, or a whole loaf
Got damn, this looks dope af. I may need to make this over the weekend. BUT, I want it a bit thicker, not so liquidy. Bravo mang
when did you add the salt n peppa? Do you recommend and seasonings? (Spice &/or herbs)
I love your speech at the beginning but seriously which one is the best and why is it New England's?
Definitely making the new england clam chowder. Great video! Which garlic press is it you have? I like the look of it
It’s ikea
YASSSSS! I have been waiting for Manhattan chowder day!!
A good clam chowder should taste like clams in every spoonful, even if there are no clams in that spoonful. The trick to getting that is including enough clam juice. Very good work there! As a long time New Englander, I like my clam chowder simpler (no garlic, fennel or celery) and a bit thicker (more flour). A really good restaurant clam chowder (in MA) is Legal Seafood's, but the all time best I've ever had is by California Grill & Pizza on Long Beach Island, NJ. Their chowder has a slight brownish tint and my theory is that they brown their flour a bit before they use it as a thickener. (I've never tried doing that at home.)
yeah, I don’t know what he’s talking about with suggesting it should be thin. Also, floury potatoes for added thickening. And a flour and butter roux. Cornstarch risk being goopy. And fresh clams FFS. I get he’s in an area where they aren’t available but to suggest snows is superior is really disingenuous. Just admit it’s compromise if you don’t live in an area where there are fresh clams. Also, learn how to clean littlenecks. 😛
Brian's soups hit pretty hard. I think I've made them all at this point and will be making these too before the weather warms up. Great Pepsi challenge on the clam meat. That is gold.
But fennel can go to hell. Use celery instead. Also, I think you can safely swap out the clam juice for Better than Bouillon lobster base. I had to shop around to get it though.
A “cackling fireplace”? 🤣🔥🤪
If your freshly steamed clams are sandy or grainy, then you didn’t clean or purge them properly. A little corn meal in a bucket of water with the clams for a few hours (up to a day) will cause them to spit out all the grainy sandy particles.
Just made the New England version. It was dope. Your recipes don't miss, Bri.
Tip for anyone making it: careful with smokier bacons, what I had brought too much smoke flavor to the party.
Your New England chowder looks good. I like a fresh clam for the chew combined with softness, but no doubt canned clams make for easier chowder. Thank you for the tip on the cornstarch. I always have broken milk and am used to it, but I'm going to try this trick. I make fish chowder more often than clam, because clams used to be cheap, but they aren't anymore and I've always got some white fish around. The first time I ever had chowder was Manhattan IN Manhattan and I've always liked it too.
Manhattan clam chowder is actually a Rhode Island thing. 🤓
@@Mixxie67 Rhode Island clam chowder is not the same thing as Manhattan clam chowder. It doesn't have a tomato base, it's made with wine and clam juice. While it's more similar in ingredients to New England clam chowder it doesn't have milk, rather uses clam juice as its base.
Love red clam chowder. Also, red clam pasta sauce 😃
Silly question but why wouldn't you add the milk last after everything is cooked instead of adding it to be boiled along with the clam juice?