This rich, creamy American soup is all that you'd want a chowder to be—hearty with potatoes and chunky with lots of plump, juicy clams. It's substantial enough to make a meal on its own.
MANHATTAN CLAM CHOWDER
• Omit the milk and instead use 1 tin (400 g) no-salt-added chopped tomatoes and 1 cup (250 ml) salt-reduced chicken stock.
• If fresh clams aren't available you can use 1 tin (about 200 g) of clams. Drain, rinse very well to remove the salty brine and drain again before use.
This lighter version of clam chowder is made with low-fat milk whisked with a little flour rather than with cream. This gives the chowder an authentic flavour without the fat.