Fire Roasted Manhattan Clam Chowder
From pleclare 16 years ago
- 40 minutes to make
- Serves 6
Wonderful tomato based clam chowder with smokey flavor from bacon and fire roasted tomatoes.
Ingredients
- 6 slices thick cut bacon,cut crosswise 1/4" thick shopping list
- 3 Tbs. extra-virgin olive oil shopping list
- 6 cloves garlic,chopped shopping list
- 1 onion,fine chopped shopping list
- 2 ribs of celery with leafy greens,stlks and leaves finely chopped seperately shopping list
- 1 large baking potato,peeled and chopped shopping list
- One 28 oz. can dice fire-roasted tomatoes shopping list
- One 14.5 oz. can chicken broth shopping list
- Two 10-oz. cans baby clams or chopped clams packed in water,liquid reserved. shopping list
- salt and pepper shopping list
How to make it
- In a large saucepan,over medium heat,cook the bacon,stirring occasionally,until the fat renders,about 6 minutes;discard the fat. Add the olive oil and garlic and cook,stirring,until golden,2-3 mins.Add onion and celery stalks and cook,stirring,until softened,about 6 mins. Stir in the potato,the tomatoes and their juice and the chicken broth and bring to a boil. Reduce the heat and simmer until the potato is tender,15 to 20 mins. Stir in the clams with their liquid and cook to warm thriugh. Stir in the chopped celery leaves and season with salt and pepper..
The Rating
Reviewed by 5 people-
Sounds wonderful!
mamalou
in Attleboro loved it
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I usually don't like the Manhattan chowder as much as New England, but with the fire roasted tomatoes, wow! Very yummy!
shepherdrescue
in Lake Forest loved it
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Try replacing the broth with a pale ale... YUM!
jo_jo_ba
in Oshawa loved it
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