Looking for a recipe that’s warm and hearty to get you through the colder months? This soup season, executive chef Sam Sherman of Milady’s in New York City invites you to bring home a taste of a northeast classic with his take on Manhattan Clam Chowder.

Robust and full of flavor, chef Sherman’s recipe brings a cream-free version of the regional favorite, built upon a foundation of tomatoey wine-spiked broth and brought to new heights with Manila clams. Things heat up even more with bites of corn and jalapeno.

See also: Weekly Recipe: Red Wine Braised Short Rib By Oaken Bistro And Bar

“Manhattan Clam Chowder is constantly compared to New England Clam Chowder, however, despite sharing a similar name and a couple of ingredients, they actually aren’t that similar,” chef Sherman says. “New England style is cream heavy, while the Manhattan version is a wonderful, briny, tomato soup enriched with bacon and, at Milady’s, a zip of jalapeño. It’s perfect for a light but warming winter meal.

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If you can’t make it to the Big Apple to enjoy Milady’s elevated high-dive atmosphere and fantastic cocktail menu, you can bring a bit of its community warmth to your own kitchen with the recipe below.

This recipe yields six to eight servings and is sure to be a hit with everyone at the table.

Milady’s Manhattan Clam Chowder

Ingredients:

• ¼ lb bacon, diced
• 1 large yellow onion, diced
• 3 stalks celery, dice
• 8 cloves garlic, finely chopped
• 1 bay leaf
• 10 sprigs of thyme tied with twine
• 1 can (28 oz) crushed tomatoes
• ½ cup white wine
• 1 qt water
• 1 large peeled russet potato, diced
• 2 ears corn kernels cut off
• 1½ lb Manila clams (about 30), scrubbed
• Salt and pepper to taste

Garnish

• ¼ cup minced red onion
• ¼ cup minced jalapeno
• Lemon wedges

Directions:

1. Gently cook the bacon in a deep pot over a medium-low flame until the fat is rendered and it is a golden brown color.
2. Add the onion, celery and garlic, and cook until it is translucent but not browned.
3. Add the bay leaf, thyme, tomatoes and wine. Bring to a simmer and cook until the mixture is reduced by ⅓.
4. Add the potatoes, corn and water, and cook just until the potatoes are soft. Season with salt and pepper.
5. Add the clams and cook until they are all opened, and adjust seasoning.
6. Serve in bowls with lemons wedges, red onion, and jalapenos for garnish.

Visit Milady’s in NYC and online for more delicious dishes and inspiration.