Classic Manhattan Clam Chowder

Name: Classic Manhattan Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 454 grams Quarter bacon, cut into quarter-inch dice; 794 grams plum tomatoes, drained and coarsely chopped; 1 carrot, cut into quarter-inch dice; 1 celery stalk, cut into quarter-inch dice; 6 servings A little bottled clam juice (if necessary); 48 cherrystone clams; 2 teaspoons fresh thyme leaves; 1 large onion, peeled and cut into quarter-inch dice; 2 mediums russet potatoes, peeled and cut into half-inch cubes

The recipe Classic Manhattan Clam Chowder could satisfy your American craving in roughly 45 minutes. This recipe serves 6. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 442 calories, 16g of protein, and 31g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a main course. If you have quarter pound bacon, canned tomatoes, a little bottled clam juice, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Wash the clams well under cold running water in colander.

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Clams

Water

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Colander

Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat.

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Clams

Water

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Frying Pan

Pot

When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds or so.

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Clams

Shake

Water

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Frying Pan

Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes.

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Clams

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Slotted Spoon

Frying Pan

Remove remaining clams, reserve, discard any clams that have not opened.

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Clams

Pour the clam juice through a fine strainer and set aside. You will need 6 cups of broth. If you have more than enough clam broth, reduce it to 6 cups. If you have too little clam brother, add some bottled clam juice or water to make 6 cups total.

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Clam Juice

Broth

Water

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Sieve

Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown.

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Bacon

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Sauce Pan

Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.

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Bacon

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Frying Pan

Add the onion, celery, and carrot to the pan and cook until soft, about 10 minutes.

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Carrot

Celery

Onion

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Frying Pan

Add potatoes, and cook mixture for 10 minutes more.

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Potato

Add tomatoes and reserved clam juice to the pan. Bring chowder to a boil over high heat.

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Clam Juice

Tomato

Chowder

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Frying Pan

While chowder is coming to a boil, remove clams from their shells and chop coarsely.

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Chowder

Pasta Shells

Clams

Add to chowder and reduce heat to low.

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Chowder

Add thyme leaves. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned.

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Thyme

Potato

Chowder

Remove and allow to sit for 5 minutes.

Serve in warm bowls.

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Bowl

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Equipment

Ingredients

Servings:

454grams

Quarter bacon, cut into quarter-inch dice 794grams

plum tomatoes, drained and coarsely chopped 1

carrot, cut into quarter-inch dice 1

celery stalk, cut into quarter-inch dice 6servings

A little bottled clam juice (if necessary)48

cherrystone clams 2teaspoons

fresh thyme leaves 1large

onion, peeled and cut into quarter-inch dice 2mediums

russet potatoes, peeled and cut into half-inch cubes

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.