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Zuppa di Vongole

We like to call this soup a Mediterranean diet in a bowl: olive oil, tomatoes, onions, olives, escarole and clams. It doesn’t get much better than this!
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Simply the Best New England Clam Chowder

Simply the Best New England Clam Chowder uses Gourmet Chopped Sea Clams, which features its great piece identity and robust juice flavor. True chowder traditionalists prefer thin brothy milk chowder served with crackers to allow the patrons to make it as thick or thin as they like.
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New England Style Clam Chowder

The most well known clam chowder across the country is New England Clam Chowder a cream based chowder with clams, potatoes and onions. This chowder was first made on ships coming from Newfoundland all the ingredients were readily available and made enough to feed them and their families.
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Manhattan Clam Chowder

Tomato based clam chowder became popular in the mid-1800’s with the large population of Italians in NY and the Portuguese immigrants in Rhode Island. Just combine tomatoes, onions, peppers, celery and a little bacon to make this refreshingly different chowder.
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Hatteras Style Clam Chowder

You have heard of New England Clam Chowder, Manhattan clam chowder and now it is time to try Hatteras Clam Chowder. This classic chowder is easy to prepare with fresh potatoes, celery, onions, carrots and thyme all cooked in clam juice. Then just add the chopped clams for this lighter version of a traditional favorite.
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Consomme

In sauce pot combine clam juice and chili paste and simmer. Add raw seafood simmer until cooked through. Add soy sauce and sesame oil stir to combine. Portion 8 oz of soup into 6 bowls and add cooked seafood in each. Garnish with the sliced onions before serving.