Dinner Tonight: Manhattan Clam Chowder

Name: Dinner Tonight: Manhattan Clam Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 113 grams bacon, chopped; 1 liters Clam liquid or clam broth; 794 grams whole tomatoes; 2 mediums carrots, peeled, diced; 2 celery stalks, diced; 454 grams diced clams, (usually frozen), thawed; 2 dried bay leaves; 59 milliliters fresh parsley, chopped; 3 garlic cloves, finely chopped; 1 medium green bell pepper, stemmed, seeded, and diced; 2 Tbsps olive oil; 1 large onion, diced; 2 teaspoons dried oregano; 1 teaspoons crushed red pepper flakes; 4 servings salt and pepper; 680 grams Yukon Gold potatoes, peeled, diced

Dinner Tonight: Manhattan Clam Chowder is a gluten free, dairy free, and whole 30 main course. One serving contains 412 calories, 15g of protein, and 19g of fat. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, bell pepper, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. This recipe is typical of American cuisine.

Instructions

Add bacon to large dutch oven set over low heat. When bacon starts to render some fat, turn heat to medium and cook until crisp, about five minutes.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Drain bacon on paper towels.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Remove all but one tablespoon of fat from dutch oven.

Equipment you will use

Dutch Oven

Pour olive oil into dutch oven.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add garlic, and cook until very fragrant, about 30 seconds.

Ingredients you will need

Garlic

Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Cook, stirring often with wooden spoon, until vegetables are soft, about 10 minutes.

Ingredients you will need

Red Pepper Flakes

Bell Pepper

Bay Leaves

Vegetable

Carrot

Oregano

Celery

Onion

Equipment you will use

Wooden Spoon

Add potatoes, clam broth, and enough extra water (if needed) to just cover potatoes. Turn heat to medium-high, and bring to boil. Partially cover dutch oven and cook until potatoes are soft, about 10 minutes. Smash some cubed potatoes with wooden spoon, to help thicken the broth.

Ingredients you will need

Potato

Broth

Water

Equipment you will use

Wooden Spoon

Dutch Oven

Chop canned tomatoes.

Ingredients you will need

Canned Tomatoes

Add them to dutch oven, along with remaining tomato juice. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes.

Ingredients you will need

Tomato Juice

Equipment you will use

Dutch Oven

Turn off heat, add diced clams and parsley. Stir well, and let sit for five minutes covered.

Ingredients you will need

Parsley

Clams

Serve with some crumbed bacon on top.

Ingredients you will need

Bacon

Equipment

Dutch Oven

Paper Towels

Wooden Spoon

Ingredients

Servings:

113grams

bacon, chopped 1liters

Clam liquid or clam broth 794grams

whole tomatoes 2mediums

carrots, peeled, diced 2

celery stalks, diced 454grams

diced clams, (usually frozen), thawed 2

dried bay leaves 59milliliters

fresh parsley, chopped 3

garlic cloves, finely chopped 1medium

green bell pepper, stemmed, seeded, and diced 2Tbsps

olive oil 1large

onion, diced 2teaspoons

dried oregano 1teaspoons

crushed red pepper flakes 4servings

salt and pepper 680grams

Yukon Gold potatoes, peeled, diced

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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.