I love creamy, rich New England clam chowder. But, ohhh those calories. Less known, but just as delicious is Manhattan clam chowder. Clam broth based, loaded with vegetables and clams, this soup is lighter, brighter and healthier. I make my version of this chowder using homemade fish broth (ask your fishmonger for white fish bones- not from oily fish). I also like to make a large batch of the soup base (minus the fish) to freeze in double portions and save for later. When I want a bowl of this great soup, I gently warm the soup, then add cubes of fish until they are just cooked through. My local fishmonger, Codfather's in Kelowna, sells assorted bits of fish, cubed, which work well in this soup.
It can easily become Manhattan clam chowder, by steaming two dozen fresh clams and adding the clam meat at the end of the soup making process, or by adding canned whole clams.
To make 4-6 portions.