Manhattan Clam Chowder
- 2 strips bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about 1/4 cup)
- 2 Tbs. vegetable oil
- 1 large yellow onion, finely diced (1-1/2 cups)
- 1 large carrot, peeled and finely diced (about 3/4 cup)
- 2 ribs celery, finely diced (about 1/2 cup)
- 1 leek, white part only, thinly sliced into half-moons and washed (about 1/2 cup)
- 1 medium green bell pepper, stemmed, seeded, and finely diced (about 1 cup)
- 1 clove garlic, minced
- 1 (14.5-oz.) can diced tomatoes, with juice
- 1 (10.75-oz.) can tomato purée
- 1 bay leaf
- 1/2 tsp. chopped fresh thyme
- 1 lb. russet potatoes, peeled and cut into 1/2-inch dice (about 3 cups)
- 3-1/2 cups Fish Stock or 2 (14-oz.) cans clam juice
- 2 (10-oz.) cans baby clams in juice
- 1-1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 5 dashes Tabasco sauce, or to taste
- 3 dashes Worcestershire sauce, or to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Carrot, peeled and finely diced (about 3/4 cup), large (1)
- Celery, finely diced (about 1/2 cup), ribs (2)
- Garlic (1 clove)
- Green bell pepper, stemmed, seeded, and finely diced (about 1 cup), medium (1)
- Leek (1)
- Russet potatoes (1 lb.)
- Thyme, fresh (1/2 tsp.)
- Tomato puree (1 (10.75-oz.) can)
- Tomatoes, with juice (1 (14.5-oz.) can)
- Yellow onion, finely diced (1-1/2 cups), large (1)
- Seafood
- Baby clams in, juice (2 (10-oz.) cans)
- Fish stock or (3 1/2 cups)
- Meat
- Bacon (2 strips)
- Condiments
- Tabasco sauce (5 dashes)
Worcestershire sauce (3 dashes)
- Cooking & Baking
- Black pepper, freshly ground (1 tsp.)
- Kosher salt (1 1/2 tsp.)
- Vegetable oil (2 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Published November 3, 2009 (3 years ago).
2 people saved this recipe.
