I love clam chowder, always have. When I was younger Granny Mack would make both Manhattan style clam chowder and New England style. While I really loved the taste of the cream and the butter in the New England style, I much preferred the ‘broth-y’ consistency of the Manhattan style. As an adult I would often make my own version of New England style clam chowder (I would leave it as a thin broth.) YUM!
One of my favorite ways to entertain large groups of friends is to set up a “soup bar.” The soups I make always change – except for the clam chowder! I always have a big pot of clam chowder and it is generally the first pot emptied!
It wasn’t until I ordered a fish stew from a local Mexican restaurant that it dawned on me that I could have the best of both worlds! This fish stew had a light creamy broth, but the chef mixed in Veracruz Sauce with it. The final stew ended up being rich and creamy, but the broth was still really light and bright.
My Blushing Clam Chowder/Soup is the best of all things that make a great bowl of soup: it is full of vegetables, the broth is creamy but not so thick that it can no longer be classified as a “broth,” the clams are fat and sweet, and best of all it is a fast Tuesday night kind of soup to make!
Keep Calm and Eat SOUP!