Monday, June 13, 2005

Manhattan Clam Chowder

Manhattan Clam Chowder

15 large chowder clams chopped in food processor (juice reserved)
3 cups clam juice (or water or chicken stock)
3 ounces salt pork, finely minced
1 cup diced onions
1/2 cup diced carrots
1 cup diced celery
1/2 cup diced leeks (white part only)
1/2 cup diced green bell peppers
2 cloves garlic, mashed to a paste
1 (16 ounce) can diced tomatoes
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
2 medium potatoes, peeled and diced
1 teaspoon salt (to taste)
1/2 teaspoon white pepper (to taste)
1/2 teaspoon Tabasco sauce (to taste)
1/2 teaspoon Worcestershire sauce (to taste)
1/2 teaspoon Old Bay Seasoning (to taste)



1. Place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender.

2. Add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using), the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes.

3. Add the potatoes and simmer until they are tender, about 20-25 minutes more.

4. Skim the soup for fat or chill to allow it to rise and remove; discard bay leaf.

5. If chilled, heat through, then add clams and seasonings (salt, pepper, Tabasco, Worcestershire, and Old Bay).

6. Serve when hot, about 2-3 minutes after adding clams.

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