Long-standing debates about the merits of Manhattan clam chowder versus New England clam chowder likely will never be resolved. But no matter; there’s room for the tomato-based soup and the creamy, rich one favored by New Englanders. Phyllis Bangart of Morton Grove offers this simple and quick soup, ideal for wintery days.
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Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 4-6 servings
2 slices bacon, diced
1 small rib celery, finely diced
1 small onion, diced
2 medium Idaho potatoes, unpeeled, cut in 1/2-inch cubes
2 cans (6 ounces each) chopped clams, drained, liquid reserved
1/2 cup water
1/4 cup white wine
1 1/2 cups whole milk
2 tablespoons butter
Salt, ground red pepper to taste
1. Cook the bacon, celery and onion in a large saucepan until the bacon is crisp and the onion is tender, 10 minutes. Add the potatoes, liquid from the clams, water and wine. Cover and heat to a simmer. Cook until the potatoes are tender, 12 to 15 minutes.
2. Add the clams, milk, butter and seasonings. Cook gently until heated through.
