Manhattan Clam Chowder

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IngredientsClam Chowdwe Manhattan

  • 8 pounds quahog or large cherry stone clams, scrubbed and rinsed, opened clams must be discarded
  • 4 slices bacon, cut into 1/2 inch lengths
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 1/2 cup chopped Bell pepper
  • Three-quarter cup diced carrot
  • 1 1/2 tablespoons minced garlic
  • 3 Bay leaves
  • 1 1/2 teaspoons dried oregano leaves
  • 4 sprigs fresh thyme
  • 1/2 teaspoon crushed red pepper
  • 1 1/4 pounds potatoes, peeled and cut into 1/2 inch cubes (about 3 cups)
  • 1 cup chicken stock
  • 3 cups peeled, seeded and chopped tomatoes or 1 (28 ounce) can whole tomatoes, chopped and juices reserved
  • 1/4 cup chopped parsley leaves
  • Freshly ground black pepper
  • Salt

Directions

  1. In a large stock pot bring 2 cups of water to a boil.
  2. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover pot. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
  3. Transfer clams into a large bowl or baking dish and strain broth through a fine meshed sieve into a bowl. (You should have about 6 cups.)
  4. When clams are cool enough to handle, remove from their shelves and chop into 1/2 inch pieces. Set clams and broth aside.
  5. In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons.
  6. Add onions, celery, Bell peppers and carrots and cook for about 10 minutes, until vegetables are softened. Do not allow to color.
  7. Add garlic, Bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes.
  8. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered.
  9. Cook for 20 minutes, or until potatoes are tender and the broth is thicken somewhat.
  10. Add tomatoes and continue to cook for 10 to 15 minutes.
  11. Remove the pot from the heat and add reserved clams, parsley and season with pepper and salt, if necessary.
  12. Allow chowder to sit for up to one hour to allow flavors to melt, then reheat slowly over low fire if necessary. Do not allow to boil.
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