Manhattan Clam Chowder Recipe

I’m fully aware that this recipe for Manhattan Clam Chowder is ridiculous. I should have expected as much since I adapted it from the I Love NY Cookbook, which was the second book by the people behind Eleven Madison Park cookbook. Eleven Madison Park is one of those books that is both beautiful to look at but utterly impractical as a cookbook, a massive tome of 384 pages in which the only recipe that most people attempt is their granola. I Love NY seems much more subdued with recipes that look actually accessible and doable. After all, the initial recipe that I based this off of only has three major components to make, instead of seven or eight that the Eleven Madison Park dishes usually require. Also all the ingredients are fairly easy to find at a grocery store. But this is soup. Three components seems fussy and once you take a look at the ingredient list you’ll realize that it’s a pretty costly endeavor at that. Clam juice bottles, fresh littleneck clams and 1 lb of Chanterelle mushrooms (my little addition) really add up. But darn it if this soup isn’t tasty good. Well, at least it is in my memory it is. I probably won’t be making it again any time soon. I’m not made of money.