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long island clam chowder

Long Island Clam Chowder

Long Island Clam Chowder is a blend between Manhattan and New England clam chowders. It's pink in color due to the presence of both tomatoes and cream. Though it sounds strange, the melding of the two styles creates a unique type of chowder with its own flavor profile. 

Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Craig Fear

Ingredients

  • 7-8 pounds cherrystone or quahog clams about 24-36 total
  • 3 cups water
  • 3 strips fatty bacon diced, about 1 cup
  • 1 TBSP butter
  • 1 onion diced
  • 2 stalks celery diced
  • 4 sprigs thyme
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • ½ teaspoon red chile flakes
  • 2 cloves garlic diced
  • 1 pound potatoes peeled and chopped into small cubes
  • 3 cups clam broth
  • 1 14 ounce can diced tomatoes
  • 2 TBSPs tomato paste
  • ½ - 1 cup heavy cream
  • Sea salt and pepper, to taste

Optional seasonings, to taste

  • Parsley chopped
  • Chives chopped
  • Tabasco
  • Oyster crackers
  • Salt and pepper

Instructions

  1. Rinse and scrub clams well in cold water. Bring 3 cups water to a boil over medium high heat in a an 8 quart stock pot. Cover and add clams and steam about 10 - 15 minutes until clams open. Check frequently and remove clams with a slotted spoon or tongs as soon as they open. Strain broth and set clams aside. You should get about 4 cups clam broth.

  2. In heavy bottom stock pot, render fat from bacon over very low heat for about 5 minutes. When a few TBSPs renders out, raise heat to medium and brown the bacon slightly.
  3. Add 1 TBSPs butter and then add the onion, celery, thyme, bay leaf, oregano and red pepper. Saute about 5-7 minutes over medium heat until veggies are softened. Add garlic in the last minute. Add a little more butter, if necessary.
  4. Add clam broth and potatoes and bring to a gentle boil. Simmer, covered for about 10-15 minutes or until potatoes are tender.
  5. While the potatoes are simmering, remove the clam meats from the shells and chop them.
  6. When the potatoes are done, add the tomatoes and tomato paste and simmer another few minutes.
  7. Turn off the heat. Stir in the clams and ½ cup heavy cream. Taste and add another ¼ - ½ cup heavy cream, if desired.
  8. Salt and pepper, to taste.
  9. Ladle chowder into individual bowls add optional seasonings to taste.