MANHATTAN CLAM CHOWDER RECIPE
Manhattan Clam Chowder, that "other" soup with clams, highlights the chewy, salty bits from the sea with tangy tomato base and smokiness from crispy bacon.
Provided by Kathleen
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Fry the bacon in a large pot over low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion, red pepper, celery, garlic and the red pepper flakes and cook over low until the vegetables are soft, about 10 minutes. Stir in the tomato paste and cook, stirring, for 1 minute. Add the white wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits.
- Add the clam juice, Italian seasoning, bay leaf and potatoes and bring to a boil. Lower the heat, and simmer, covered until the potatoes are tender, about 8-10 minutes. Add tomatoes with their juices and the drained clams. Cover and simmer on low until clams are heated through. Ladle into serving bowl and sprinkle with parsley.
Nutrition Facts : Calories 258 kcal, Carbohydrate 36 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 445 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
TOMATO AND BACON CLAM CHOWDER
Steps:
- In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
- In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
- Serve chowder sprinkled with bacon.
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