Manhattan Clam Chowder

Recipe Ingredients

1/4 cup	59ml	Olive oil
6		Garlic cloves - thinly sliced
1/4		Fresh thyme - chopped
1 tablespoon	15ml	Chopped fresh oregano
8		Ripe plum tomatoes - cut in half
12		Cherrystone clams - scrubbed clean
1 cup	237ml	White wine
1/4		Parsley - (stems for sachet,
		Chopped leaves for garnish)
1 1/2		Bay leaves
1/2		Garlic head - for sachet
1		Onion - medium diced (medium)
1 1/2		Celery stalks - medium diced
1 1/2		Carrots - medium diced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Canned clam juice
1/2 tablespoon	7.5ml	Lemon juice
1 1/2		Potatoes - medium diced,
		Blanched until tender
		Olive oil

Recipe Instructions

Preheat oven to 500 degrees.

In a roasting pan just large enough to hold plum tomatoes cut-side down, drizzle olive oil on bottom. Add garlic and half of the thyme and oregano. Top with cut tomatoes, cut-side down, and roast in oven for 15 minutes. Remove the skins and process in food processor until roughly chopped.

Steam open the clams, until just opened, with white wine. Strain the clam juice through cheese cloth to remove any sand. Reserve the juice and remove the clam meat.

Make a sachet, all ingredients wrapped in cheesecloth, with parsley stems, oregano, thyme, bay leaves, and 1/2 head garlic. In a medium sauce pot sweat onion, celery, carrots, sachet, salt and pepper with olive oil for 5 minutes over medium heat. Add processed tomatoes and both clam juices (fresh and canned). Bring to a simmer and cook until the vegetables are tender. Cool off with sachet in mixture.

Next to extract the entire flavor from the sachet, squeeze it well and discard. Season mixture with salt, pepper, and lemon juice. Cut the tender clams in small chunks. Heat the potatoes in a pan with olive oil and a bit of clam juice. Toss in the clams, some oregano, and parsley. Distribute garnish into hot bowls. Heat the broth and ladle over garnish at last minute.

This recipe yields ?? servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0087) - from - the TV FOOD NETWORK

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