Manhattan Clam Chowder

Manhattan Clam Chowder
Photo by Ellen Silverman

Ingredients

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

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 tablespoons chopped fresh parsley
    • 1 teaspoon bottled minced garlic (about 2 cloves)
    • 2 1/2 cups chopped peeled baking potato (about 1 pound)
    • +18 other ingredients


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