Red Clam Chowder

There are two great American clam chowder traditions: New England (cream-based, white) and Manhattan (tomato and vegetable broth-based, red). Russell Jackson made a Manhattan-style red chowder with a tomato-fennel base, steamed clams, clam liquor, and lobster. A key judging lesson emerged: when making a classic dish, the title ingredient must be unmistakable. Padma observed that without knowing the dish was chowder, she wouldn't have identified it as such - because the clam presence was too quiet. 

For home cooks, Manhattan chowder starts with a soffritto of onion, celery, carrot, and fennel, followed by tomatoes and clam stock. Building the clam flavour in layers - clam juice in the stock, whole clams added last - ensures the star ingredient reads clearly through to the final bowl.