Manhattan clam chowder recipe
- ¼ cup chopped parsley
- a slab bacon or salt pork, diced ¼ pound
- crushed or roughly diced 1 28-ounce can, whole peeled tomatoes in juice,
- a leaf 1 bay
- 1 large Spanish onion, diced
- green pepper, diced 1 medium-size
- 1 tablespoon unsalted butter
- 2 cloves garlic, peeled and minced
- ribs celery, cleaned and diced 2 large
- 2 medium-size carrots, peeled and diced
- 24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
- 3 large Yukon Gold potatoes, cubed
- 3 sprigs thyme
- Freshly ground black pepper to taste
- Red-pepper flakes, to taste
Procedure for preparing Manhattan clam chowder
Put clams in a large heavy Dutch oven. Add four cups of water and set over a medium-high heat. Cook while covered for about 10-15 minutes until clams have opened. In case there are claims that have failed to open up after 10-15 minutes, discard them. Strain clam broth through a doubled-up pepper towels or a sieve lined with cheesecloth. Set aside. Remove clams from shells and set aside.
Rinse the pot and put it back to stove. Add butter; turn the heat to medium-low. Add salt pork or bacon and cook as you stir occasionally until the fats have rendered and the pork has begun to brown (about 5-7minutes). Remove the pork from the fat using a slotted spoon and set aside.
Add garlic, onions, carrots, green pepper and celery to the fat and cook as you stir frequently for about 10-15 minutes until the vegetables are soft (but not brown). Stir in potatoes and cook for about 5-7 minute until they start to soften. Add four cups of clam broth; preserve the remaining ones for a different utility. Add the springs of thyme and bay leaf.
Cover the pot partially. Simmer gently for about 10-15 minutes until the potatoes are tender. After the 20 minutes, you should have to use the back of a wooden spoon to smash a few potatoes against the side of the pot to release their starch and t thicken the broth.
Chop the clams into bits of about the size of the bacon dice.
When the potatoes have tendered, stir in tomatoes and them through. Add in chopped clams and the reserved bacon. Stir to combine. Add black pepper to taste and let the chowder simmer and then remove from heat. Remove and discard thyme and bay leaf.
Allow the chowder to sit for a while to cure. Warm it before serving. Garnish with chopped parsley. You can serve with oyster crackers. Enjoy your Manhattan clam chowder recipe.