Manhattan Clam Chowder

Manhattan Clam Chowder
Photo by Ellen Silverman

Ingredients

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