MANHATTAN CLAM CHOWDER ITALIAN STYLEFrom choclytcandy 7 years ago
- Medium-sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. This rendition is not like the traditional commercial offerings with a thick broth that resembles tomato sauce. Instead, the broth is briny and clean tasting, flavors from the sea standing out and tomatoes and vegetables offering dimension in flavors and colors. The potatoes provide substance, and cooking them before adding the tomatoes enables their starch to be released into the broth, lightly thickening it. This soup will hold for two days. Reheat over a low flame, being sure not to boil the chowder, which will toughen the clams. shopping list
- INGREDIENTS shopping list
- 8 pounds clams , medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean shopping list
- 2 ounces pancetta , finely chopped shopping list
- 1 large spanish onion , chopped small shopping list
- 1 small red bell pepper , stemmed, seeded, and chopped small shopping list
- 1 medium carrot , chopped small shopping list
- 1 stalk celery , chopped small shopping list
- 6 medium garlic cloves , minced shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon fennel seeds shopping list
- 1/2 teaspoon hot red pepper flakes shopping list
- 1/2 cup dry white wine shopping list
- 1 (8-ounce) bottle clam juice shopping list
- 1 1/4 pounds yukon gold potatoes , peeled and cut into 1/4-inch dice shopping list
- 1 large bay leaf shopping list
- 2 (14.5-ounce) cans diced tomatoes shopping list
- salt and ground black pepper shopping list
- 2 tablespoons fresh parsley leaves , chopped shopping list
How to make it
- 1. Bring 4 cups of water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clambelly to the shell and transfer the meat to the cutting board. Discard the shells. Cut the clams into 1/2-inch dice; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (you should have 5 cups; if not, add water to make this amount. Rinse and dry the pot, then return it to the burner.
- 2. Fry the pancetta in the empty pot over medium-low heat until the fat renders and the pancetta crisps, 5 to 7 minutes. Add the onion, pepper, carrot, and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic, oregano, fennel seeds and pepper flakes and saute until fragrant, about 1 minute.
- 3. Add the wine and raise heat to high. Boil the wine until it reduces by half, 2 to 3 minutes. Add the reserved clam broth, clam juice, potatoes, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes. Using a wooden spoon, smash a few potatoes against the side of the pot. Simmer to release potato starch, about 2 minutes.
- 4. Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.
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