Manhattan Clam Chowder
This cosmopolitan take on that other classic is dressed up with hearty pancetta, musky fresh oregano, and an innovative Marsala-spiked broth, adding elegance to any meal.
Some clams are naturally salty, so taste the soup before adding salt. The soup can be made a day in advance through step 3 and refrigerated overnight. Before serving, rewarm gently over low heat. Add the clams, pancetta, and herbs, and heat until warmed through.