Manhattan Clam ChowderFrom fluffy24 7 years ago
- ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice shopping list
- 2 tablespoons olive oil shopping list
- 3 cloves garlic, finely chopped (1 tablespoon) shopping list
- 1 large onion (10 ounces), cut into 1/2-inch dice shopping list
- 2 stalks celery (4 ounces), cut into 1/3-inch dice shopping list
- 1 medium green bell pepper (6 ounces), cut into 1/2-inch dice shopping list
- 2 medium carrots (4 ounces), cut into 1/2-inch dice shopping list
- dried bay leaves shopping list
- 2 teaspoons dried oregano shopping list
- 1/2 teaspoon crushed red-pepper flakes shopping list
- 1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice shopping list
- 5 cups clam broth shopping list
- Diced clams (reserved from Clam broth recipe) shopping list
- 1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice shopping list
- 1/4 cup chopped flat-leaf parsley shopping list
- coarse salt and freshly ground black pepper shopping list
How to make it
- Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.
- Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
- Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
- Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided
The Cookfluffy24 Cranston, RI
The Rating4 people
Hi neighbor! I am going to try this recipe very soon! I am a big fan of chowder!mamalou in Attleboro loved it
This sounds like EXACTLY what I've been searching for, fluffy. Thanks so much for your post and you got my five.
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