Manhattan Clam Chowder

Manhattan Clam Chowder
Photo by Ellen Silverman

Ingredients

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

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 teaspoon dried oregano
    • +18 other ingredients


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