Manhattan Clam Chowder

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/4 lb	113g / 4oz	Fresh slab bacon or fat back - diced
4		Peeled & diced carrots - about 2 cups
1		Peeled & diced onion - about 1 cup (large)
4		Diced celery stalks - about 1 cup
3 tablespoons	45ml	Fresh oregano
3 tablespoons	45ml	Fresh thyme leaves
2		Bay leaves
2 tablespoons	30ml	Chopped garlic
1 teaspoon	5ml	Cayenne pepper
1 cup	62g / 2.2oz	Plum tomatoes - drained & crushed
2		Water
2		Russet potatoes - cleaned, peeled,
		And diced (about 3/4 lb)
24		Chowder clams - steamed open,
		Chopped - cleaned and their juices
		Reserved
		Salt and freshly ground black pepper - to taste
		Chowder crackers - for serving
		Freshly grated horseradish - for serving

Recipe Instructions

In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly ground pepper.

Serve hot, with chowder crackers and freshly grated horseradish as a garnish.

Yield: 2 1/2 to 3 quarts finished soup

c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B09

NOTES : Formatted by Holly Butman

Posted to MM-Recipes Digest V4 #808 by Holly Butman <[email protected]> on Sep 26, 1997

Source:
Michael Lomonaco

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