Manhattan Clam Chowder
IntroductionAdapted from a recipe on Seriouseats.com, which adapted it from Martha Stewart. Adapted from a recipe on Seriouseats.com, which adapted it from Martha Stewart.
4 oz of bacon or salt pork, chopped
2 Tbsp olive oil
3 garlic cloves, minced
2 cups chopped onion
2 medium celery stalks, diced
2 medium carrots, peeled and diced
2 dried bay leaves
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 1/2 lbs. Yukon Gold potatoes, peeled and diced
16 oz. drained canned clam meat, juice reserved; see Tips
5 cups of clam juice (reserved from cans + bottled); see Tips
1 28-oz. can of diced tomatoes in juice
1/4 cup fresh parsley, chopped
salt and pepper to taste
For canned clams, you will need to purchase 7 6.5-oz. cans. Use the liquid from the canned clams for your clam juice (you may need an extra bottle or two of clam juice). You can also use frozen clam meat if you can find it; thaw it in the refrigerator before adding it to the soup.
2) Add olive oil to pot. Add garlic and cook, stirring for about 30 seconds. (Be careful not to burn it!) Then add onion, celery, carrot, bay leaves, oregano, and red pepper. Cook over medium heat, stirring often, until veggies are soft, 10-15 minutes. (Use a wooden spoon to stir now because you'll need a wooden spoon later.)
3) Add potatoes and clam juice. Add water or extra clam juice to cover potatoes if necessary. Increase heat to medium-high and bring to a boil. Partially cover the pot until potatoes are soft, another 10-15 minutes. Then smash some of the potatoes against the side of the pot with the wooden spoon.
4) Add canned tomatoes and their juice. Reduce heat to medium low and simmer about 5 minutes.
5) Remove from heat and stir in clams and parsley. Cover and let sit for 5-10 minutes before serving. Add salt and pepper to taste.
Serving Size: makes 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOLENE662.