Manhattan-Style Clam Chowder

Manhattan Clam Chowder

Manhattan Clam Chowder

The briny, classic Manhattan-style chowder is made with two types of clams and plenty of tomato.Matt Taylor-Gross

Meaty topneck clams are the briny backbone of this two-part chowder. Cook them gently over a long simmer to form a potent flavor base that only gets better as it ages, then assemble the soup with freshly rendered bacon.

Note: For best results, age the base of this soup overnight, and store up to one month, for the flavors to fully develop.