Manhattan Clam Chowder

Manhattan Clam Chowder
Photo by Ellen Silverman

Ingredients

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

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 teaspoon bottled minced garlic (about 2 cloves)
    • 2 tablespoons chopped fresh parsley
    • 2 (6 1/2-ounce) cans chopped clams, undrained
    • +18 other ingredients


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