Manhattan Clam Chowder

Manhattan Clam Chowder
Photo by Ellen Silverman

Ingredients

  • 1-½ tsp. kosher salt
  • 2 (10-oz.) cans baby clams in juice
  • 1 (14.5-oz.) can diced tomatoes, with juice
  • 3-½ cups Fish Stock or 2 (14-oz.) cans clam juice
  • 1 (10.75-oz.) can tomato purée
  • 2 ribs celery, finely diced (about ½ cup)
  • 5 dashes Tabasco sauce, or to taste
  • + 12 more ingredients
    • 1 large yellow onion, finely diced (1-½ cups)
    • 1 tsp. freshly ground black pepper
    • 1 bay leaf
    • 1 lb. russet potatoes, peeled and cut into ½-inch dice (about 3 cups)
    • ½ tsp. chopped fresh thyme
    • 2 strips bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about ¼ cup)
    • 2 Tbs. vegetable oil
    • 1 leek, white part only, thinly sliced into half-moons and washed (about ½ cup)
    • 1 clove garlic, minced (1 tsp.)
    • 3 dashes Worcestershire sauce, or to taste
    • 1 medium green bell pepper, stemmed, seeded, and finely diced (about 1 cup)
    • 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
    • 1 tablespoon olive oil
    • 1/4 teaspoon black pepper
    • 2 (14.5-ounce) cans diced tomatoes, undrained
    • +18 other ingredients


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