Although I grew up close to New York City I never, ever had Manhattan clam chowder. My father had an iron rule against any type of seafood. He hated it and it was not allowed in our house, period, end of discussion. So my first exposure to New England clam chowder and any type of seafood was while I attended college and through various boyfriends in Boston. John was one of them.

We change it up a bit each time we make this chowder. This time we used shrimp stock instead of bottled clam juice and half and half instead of full fat heavy cream. It turned out really tasty!

Light clam chowder

2 teaspoons extra-virgin olive oil

1 medium onion, minced

2 ribs of celery, diced

2 leeks, dark, woody green parts removed, ¼” coins

10 ounces russet and new potatoes, medium dice

2 sprigs thyme, picked

2 sprigs tarragon

6 ounces dry white wine

2 bottles/16 ounces clam juice

Juice from 2 cans chopped clams (~8 oz.)

Salt and pepper

2 tablespoons to 1/2 cup heavy cream (your choice)

12 ounces chopped clams (2 cans, reserved liquid, see above)

3-4 slices of toasted hearty bread or oyster crackers (optional)

In a Dutch oven, heat the olive oil, and add onion, celery, leeks, potatoes, tarragon,  and thyme, stirring to coat. Season with salt, and cook over low heat until the vegetables have just started to soften, taking care not to brown, about 5 minutes. Deglaze with white wine and then add the clam juice and reserved clam liquid. Simmer until potatoes and vegetables are cooked through.

Stir in the cream taking care not to boil. Add the chopped clams, and season to taste with salt and ground black pepper. Remove from heat.

Serve with toasted bread, saltines, or oyster crackers (optional)