Manhattan Clam Chowder

Manhattan Clam Chowder
Photo by Ellen Silverman

Ingredients

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

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 (8-ounce) bottle clam juice
    • 2 (6 1/2-ounce) cans chopped clams, undrained
    • 1 tablespoon olive oil
    • 1 cup chopped onion
    • +17 other ingredients


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