Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 slices bacon (can sub with 2 more Tbsp olive oil); 1 Tbsp olive oil; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 1 onion, chopped; 1 large garlic clove, minced; 1/2 teaspoon dried thyme; 1/4 teaspoon celery seed; 2 bay leaves; 12 ounces of tomato juice, strained tomatoes or crushed tomatoes; 1 14-ounce can of clam broth or juice*; 2 10-ounce cans of baby clams, juice reserved*; 1 pound waxy potatoes, peeled and cut into 2-inch chunks; A dozen or so live small clams, such as littlenecks or Manila clams; Salt and black pepper to taste; Tabasco or other hot sauce; *If using fresh quahogs, scrub clean a dozen or more quahogs. Place clams in a small pot and add two cups of water. Bring water to a boil. Cover the pot and steam the clams until they completely op…; Method; Read more: http://www.simplyrecipes.com/recipes/manhattan_clam_chowder/#ixzz3OYwRim2i

Servings: persons

Ingredients
2 slices bacon (can sub with 2 more Tbsp olive oil)
1 Tbsp olive oil
2 carrots, peeled and sliced
2 celery stalks, chopped
1 onion, chopped
1 large garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon celery seed
2 bay leaves
12 ounces of tomato juice, strained tomatoes or crushed tomatoes
1 14-ounce can of clam broth or juice*
2 10-ounce cans of baby clams, juice reserved*
1 pound waxy potatoes, peeled and cut into 2-inch chunks
A dozen or so live small clams, such as littlenecks or Manila clams
Salt and black pepper to taste
Tabasco or other hot sauce
*If using fresh quahogs, scrub clean a dozen or more quahogs. Place clams in a small pot and add two cups of water. Bring water to a boil. Cover the pot and steam the clams until they completely open, about 10 to 20 minutes. Remove from heat. Remove clams from pot and set aside. Strain the clam steaming liquid through a fine mesh sieve or cheesecloth to catch any grit, reserving the liquid. Remove the clams from the shells, chop. Use chopped clams in place of canned. Use steaming liquid in place of clam broth.
Method
Read more: http://www.simplyrecipes.com/recipes/manhattan_clam_chowder/#ixzz3OYwRim2i

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Method
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1 Render the bacon fat. Slowly cook the bacon with the olive oil until the bacon is crispy. Remove, chop and set aside. Turn the heat to medium-high and saute the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables. Return chopped bacon to the pot.
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2 Add the garlic and cook for another minute. Add the herbs, tomato juice, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done, about 30-40 minutes.
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3 When the potatoes are tender, add the canned clams and the live clams, cover the pot and simmer until the live clams open up, about 5-10 minutes. Add Tabasco, salt and black pepper to taste.
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Place a clam in shell or two in each bowl for serving.
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http://www.simplyrecipes.com/recipes/manhattan_clam_chowder/

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Ingredients, 2 slices bacon (can sub with 2 more Tbsp olive oil), 1 Tbsp olive oil, 2 carrots, peeled and sliced, and more.

Yes, Manhattan Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manhattan Clam Chowder

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