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.
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.
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