Food Guide

Discover the Best Clam for Authentic Manhattan Clam Chowder – A Seafood Lover’s Del

Emily Wong is an Asian-American food writer the founder of Cookindocs.com. With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for Cookindocs.com is to create a community of food lovers who are passionate about...

What To Know

  • The neck of the clam is the part of the clam that is most flavorful and meaty.
  • The most traditional variety, and the one that gives the dish its characteristic red color, is the quahog, also known as the North American littleneck clam.
  • Both the quahog and the cherrystone are small, hard-shelled clams that are found in the waters of the Atlantic Ocean and the Gulf of Mexico.

Manhattan clam chowder is a tomato-based chowder with a clear broth. It’s a rich and flavorful soup that’s perfect for a cold day. The best clam for manhattan clam chowder is the cherrystone clam.

1. Sea Scallops

The sea scallops are my favorite ingredient for Manhattan clam chowder. They are large, juicy, and have a delicate flavor that pairs well with the other ingredients in the chowder. The sea scallops are also very easy to work with and don’t require a lot of preparation.

I like to use fresh sea scallops when I can find them, but frozen sea scallops work just as well. The key is to make sure that you don’t overcook the sea scallops, as they can become rubbery and tough if cooked for too long. I usually cook the sea scallops for about 4-5 minutes per side, or until they are golden brown and crispy.

The sea scallops are also a great addition to other dishes, such as pasta, rice, or even salads. They are a versatile ingredient that can be used in a variety of dishes. The sea scallops are my favorite ingredient for Manhattan clam chowder because they add a delicious, savory flavor that pairs well with the other ingredients.

2. Fresh Clams

Manhattan Clam Chowder is a rich and savory seafood stew that is perfect for cold weather. It is typically made with clams, diced tomatoes, celery, carrots, onion, garlic, and parsley. The clams are the star of this dish, so it is important to use the freshest and highest quality clams possible.

There are many different types of clams that can be used in Manhattan Clam Chowder, but the most traditional and popular choice is the cherrystone clam. These small, round clams have a sweet and mild flavor that perfectly complements the other ingredients in the chowder. They also have a firm texture that provides a nice bite to the chowder.

Other types of clams that can be used in Manhattan Clam Chowder include the littleneck clam, the cherrystone clam, and the mussel. These clams are all small and have a similar flavor and texture to the cherrystone clam.

3. Small Necks

The most important factor in choosing clams for Manhattan clam chowder is the size of the clam neck. The neck of the clam is the part of the clam that is most flavorful and meaty. The smaller the neck, the more flavorful and meaty the clam will be.

While some people might prefer larger clams for their chowder, we believe that smaller necks are more suited for this dish. In addition, smaller necks tend to be more tender and cook faster than larger necks.

So, if you’re looking for the best clam for Manhattan clam chowder, look for those with small necks!

4. Bacon

There are two primary varieties of clams used in Manhattan clam chowder: the quahog and the cherrystone. The most traditional variety, and the one that gives the dish its characteristic red color, is the quahog, also known as the North American littleneck clam. The cherrystone, also known as the northern quahog, is a similar clam that is slightly larger than the quahog. It is also known as the Prince Edward Island clam. Some recipes for Manhattan clam chowder also call for the addition of other types of shellfish, such as mussels, oysters, or shrimp.

Both the quahog and the cherrystone are small, hard-shelled clams that are found in the waters of the Atlantic Ocean and the Gulf of Mexico. They are also farmed in some areas of the United States. The clams are cooked in a variety of ways, including steaming, boiling, and frying.

5. Local Bay Leaf

If you’re looking for the best clam for Manhattan clam chowder, look no further than the Local Bay Leaf. This clam has a rich, savory flavor that’s perfect for the broth of a classic Manhattan clam chowder. It’s also a good source of protein, which is important for a filling meal.

In addition to its flavor and nutritional value, the Local Bay Leaf is also a sustainable choice. It’s farmed in the USA, so you can feel good about supporting local farmers and their practices. Plus, it’s a small, boutique clam, so you can be sure that each one is hand-selected and of the highest quality.

The Bottom Line

The definitive answer to “What is the best clam for Manhattan clam chowder?” is: it depends.

If you want the ultimate in seafood flavor, use fresh clams. If you want a chowder that’s easy to eat and doesn’t require much chewing, use sea scallops. And if you want a happy medium, use small necks.

So, ultimately, it’s up to you to decide which clam is the best for your own Manhattan clam chowder!

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Emily W.

Emily Wong is an Asian-American food writer the founder of Cookindocs.com. With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for Cookindocs.com is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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