Chef John’s Manhattan Clam Chowder
With a ton of clams and some flour to thicken it up, my revamped version of a watery Manhattan clam chowder is significantly more rich, filling, and delicious.
Drain the chopped and baby clams.
Set aside the clams and keep the liquid in the refrigerator until required.
Over medium-high heat, add the bacon to a soup pot.
Cook and stir for 7 to 10 minutes, or until the bacon is well-browned and almost crispy.
Add the onion, garlic, and a dash of salt.
Cook and stir for 5 to 7 minutes, or until the onions begin to soften and become translucent.
After adding the tomato paste, stir-fry for 2 minutes.
We want some of the tomato paste to stick to the bottom of the pot, so don’t worry about it.
Add flour, then stir and cook for two to three minutes.