Manhattan clam chowder
Manhattan clam chowder
Rating: (1 rated)
Recipe Yield: Total time: 1 1/2 hours | Serves 10
3 tablespoons anchovy oil, or minced anchovy fillets with olive oil 2 tablespoons minced shallots 2 cups diced onions ( 1/2 -inch dice) 2 cups diced leeks, white parts only ( 1/2 -inch dice) 1 teaspoon thyme leaves 2 bay leaves 3 cups chopped clams 2 teaspoons black pepper 1 teaspoon celery salt 11 1/2 cups clam juice 1 cup tomato paste 4 cups chopped plum tomatoes (1-inch dice) 1 pound waxy potatoes, cut in 1/2 -inch dice Kosher salt Pepper sauce (such as Tabasco)

Step 1 In a large heavy-bottom stock pot, add the oil and heat over medium-high heat. Add the shallots, onions, leeks, thyme and bay leaves and saute for 8 to 10 minutes, or until the onions are softened.

Step 2 Increase the heat to high and add the clams. Then reduce the heat to medium and cook for 5 minutes, stirring occasionally.

Step 3Add the black pepper, celery salt, clam juice, tomato paste and tomatoes. Increase the heat to high and bring the soup to a boil, then reduce the heat to a simmer and cook an additional 15 minutes.

Step 4Add the diced potatoes and simmer 10 minutes, or until tender. Season to taste with kosher salt and hot sauce. Serve immediately.

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