classic manhattan clam chowder

Name: Classic Manhattan Clam Chowder
Prep time: 25 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 slice(s) bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about 1/4 cup); 2 tablespoon(s) vegetable oil; 1 large yellow onion, finely diced (1-1/2 cups); 1 large carrot, peeled and finely diced (about 3/4 cup); 2 - ribs celery, finely diced (about 1/2 cup); 1 - leek, white part only, thinly sliced into half-moons and washed (about 1/2 cup); 1 medium green bell pepper, stemmed, seeded, and finely diced (about 1 cup); 1 clove(s) clove garlic, minced (1 tsp); 1 can(s) (14.5-oz.) diced tomatoes, with juice; 1 can(s) (10.75-oz.) tomato purée; 1 - bay leaf; 1/2 teaspoon(s) chopped fresh thyme; 1 pound(s) usset potatoes, peeled and cut into 1/2-inch dice (about 3 cups); 3 1/2 cup(s) fish stock or 2 (14-oz.) cans clam juice; 2 can(s) (10-oz.) baby clams in juice; 1/2 teaspoon(s) kosher salt; 1 teaspoon(s) freshly ground black pepper; 5 dash(es) tabasco sauce, or to taste; 3 dash(es) worcestershire sauce, or to taste

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier. It’s still a chowder, though, because it has bacon and potatoes. The use of canned clams is common to all of the recipes I looked at but I would highly recommend fresh clams for this recipe if possible. Submitted for Culinary Quest 2016.

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yield 6 - 8

prep time 25 Min

cook time 50 Min

method Stove Top

Ingredients For classic manhattan clam chowder

2 slice

bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about 1/4 cup)
2 Tbsp

vegetable oil
1 lg

yellow onion, finely diced (1-1/2 cups)
1 lg

carrot, peeled and finely diced (about 3/4 cup)
2

ribs celery, finely diced (about 1/2 cup)
1

leek, white part only, thinly sliced into half-moons and washed (about 1/2 cup)
1 md

green bell pepper, stemmed, seeded, and finely diced (about 1 cup)
1 clove

clove garlic, minced (1 tsp)
1 can

(14.5-oz.) diced tomatoes, with juice
1 can

(10.75-oz.) tomato purée
1

bay leaf
1/2 tsp

chopped fresh thyme
1 lb

usset potatoes, peeled and cut into 1/2-inch dice (about 3 cups)
3 1/2 c

fish stock or 2 (14-oz.) cans clam juice
2 can

(10-oz.) baby clams in juice
1/2 tsp

kosher salt
1 tsp

freshly ground black pepper
5 dash

tabasco sauce, or to taste
3 dash

worcestershire sauce, or to taste

How To Make classic manhattan clam chowder

1
Place a 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.

2
Add the vegetable oil, onions, carrots, celery, leeks, and green bell peppers. Sauté, stirring occasionally, until very soft, 10 to 15 minutes. Add the garlic and sauté for another 2 minutes. Add the diced and puréed tomatoes, bay leaf, thyme, and potatoes.
3
Add the stock or clam juice to the pot. Stir to mix well. Bring to a boil over high heat, and then lower the heat to a simmer and cook for 30 minutes, stirring occasionally, or until the potatoes are fork-tender.
4
Add the clams with their juice and season with the salt and pepper. Add the Tabasco and Worcestershire. Bring back to a simmer for several minutes. Ladle into bowls and serve with crusty bread or crackers.
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