Manhattan Clam Chowder Recipe
Serves/Makes: 8 – 10
Ingredients:
- 2 pounds littleneck clams, scrubbed 4 (6.5-ounce.) cans chopped clams
- 1 (14-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 2 potatoes, peeled and diced
- 1 onion, diced
- 2 tablespoons butter
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1/4 cup all-purpose flour
- 4 cloves garlic, sliced thin
- 8 cups fish stock
- Salt and freshly ground pepper to taste
How to cook:
- Heat the butter in your soup pot over medium heat and add the onion, carrots, celery, and garlic, cover, and sweat until very soft.
- Add the flour and stir vigorously as quickly as you can.
- Stir in the stock, potatoes, tomato paste, and the diced tomatoes with their juices and simmer until the potatoes are soft, about 20 minutes.
- Add the canned clams, along with their juices, and the littleneck clams and season with salt and pepper.
- Simmer until the littlenecks open up.
- Enjoy the Manhattan Clam Chowder served steaming hot.
Notes:
Oven: 700 watts
Preparation time: 10 minutes
Cooking time: 22 to 24 minutes
A real delight form Eastern Canada.
Serve this dish with hot biscuits or homemade oat bread.
Even though this is not a soup, it should be served into soup bowls.
This recipe for Manhattan Clam Chowder serves/makes: 8 – 10
Main Ingredient: Clams
Preparation Method: Soups/Chowders
Cuisine: American