Manhattan Clam Chowder

Manhattan Clam Chowder
Photo by Ellen Silverman

Ingredients

  • 1 lb. russet potatoes, peeled and cut into ½-inch dice (about 3 cups)
  • 1 bay leaf
  • 5 dashes Tabasco sauce, or to taste
  • 2 ribs celery, finely diced (about ½ cup)
  • 2 Tbs. vegetable oil
  • 1 large yellow onion, finely diced (1-½ cups)
  • 3 dashes Worcestershire sauce, or to taste
  • + 12 more ingredients
    • 3-½ cups Fish Stock or 2 (14-oz.) cans clam juice
    • 1 leek, white part only, thinly sliced into half-moons and washed (about ½ cup)
    • 1 tsp. freshly ground black pepper
    • 1 (14.5-oz.) can diced tomatoes, with juice
    • 1 (10.75-oz.) can tomato purée
    • 1-½ tsp. kosher salt
    • 1 medium green bell pepper, stemmed, seeded, and finely diced (about 1 cup)
    • 1 clove garlic, minced (1 tsp.)
    • 2 strips bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about ¼ cup)
    • 1 large carrot, peeled and finely diced (about ¾ cup)
    • ½ tsp. chopped fresh thyme
    • 2 (10-oz.) cans baby clams in juice

Place a medium (6- to 8-quart), heavy soup pot over medium-high heat. When hot, add the bacon. When it starts to brown in spots, lower the heat to medium and continue to cook until most of the fat has been rendered and the bacon is almost crisp, about 4 minutes. Add the vegetable oil, onions, c...

View full recipe at Fine Cooking

Comments

Variations on Manhattan Clam Chowder

  • Manhattan Clam Chowder
    • 2 (14.5-ounce) cans diced tomatoes, undrained
    • 1 (8-ounce) bottle clam juice
    • 1 cup chopped onion
    • +18 other ingredients


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