Lunch: Manhattan Clam Chowder

Recipe by Daniel Humm and Will Guidara With the rise of the Italian and Portuguese populations in Rhode Island's fishing communities in the middle of the nineteenth century came the introduction of the tomato into traditional clam chowder. By the twentie

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Manhattan Clam Chowder

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

5 3/4 cups bottled clam juice
5 pounds littleneck clams
1/4 cup flour
3 tablespoons canola oil
3 shallots, sliced (1/4 inch)
2 ribs diced (1/4 inch) celery
2 heads garlic, halved
1 tomato, quartered
1 bunch parsley
1/4 cup tomato paste
1 cup white wine
2 tablespoons butter
3 sprigs thyme
Lemon juice

Instructions

In a medium saucepan over high heat, reduce the clam juice to 2 cups. Thoroughly scrub and rinse the clams under cold running water. In a large pot, heat the oil over high heat. Add the shallots, celery, garlic, tomato, parsley, and tomato paste and stir constantly for 30 seconds. Add the clams and stir for 30 seconds. Add the wine, cover, and continue cooking over high heat until most of the clams have opened, 1 1/2 to 2 minutes. Transfer to a bowl and cool over an ice bath; discard any unopened clams. Reserve about 2 cups of cooking liquid. Remove all but 8 clams from the shells and cut away and discard the mantles, keeping only the bellies. In a medium saucepan, combine the reduced clam juice with the clam cooking liquid and bring to a simmer. Remove from the heat and stir in the butter until emulsified. Add the thyme sprigs, season with lemon juice to taste, and steep for 10 minutes. Remove and discard the thyme sprigs.

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