Manhattan Clam Chowder
The recipe Manhattan Clam Chowder is ready in approximately 45 minutes and is definitely an excellent pescatarian option for lovers of American food. This recipe covers 33% of your daily requirements of vitamins and minerals. This main course has 671 calories, 21g of protein, and 33g of fat per serving. This recipe serves 4. If you have wine, olive oil, littleneck clams, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
Instructions
In a medium saucepan over high heat, reduce the clam juice to 2 cups. Thoroughly scrub and rinse the clams under cold running water. In a large pot, heat the oil over high heat.
Add the shallots, celery, garlic, tomato, parsley, and tomato paste and stir constantly for 30 seconds.
Add the clams and stir for 30 seconds.
Add the wine, cover, and continue cooking over high heat until most of the clams have opened, 1 1/2 to 2 minutes.
Transfer to a bowl and cool over an ice bath; discard any unopened clams. Reserve about 2 cups of cooking liquid.
Remove all but 8 clams from the shells and cut away and discard the mantles, keeping only the bellies. In a medium saucepan, combine the reduced clam juice with the clam cooking liquid and bring to a simmer.
Remove from the heat and stir in the butter until emulsified.
Add the thyme sprigs, season with lemon juice to taste, and steep for 10 minutes.
Remove and discard the thyme sprigs.
In a medium sauté pan, bring the chicken stock to a simmer over medium-low heat.
Add the shallot and simmer until tender, about 2 minutes.
Add the corn kernels and simmer until cooked, 1 1/2 to 2 minutes.
Add the celery and cook until tender,2 to 3 minutes.
Add the clams, confit cherry tomatoes, and celery leaves. Continue simmering until the celery leaves have wilted and the cherry tomatoes and clams are warm.
Add the halved cherry tomatoes and the butter. Swirl the pan to melt the butter into the ragout and season with salt to taste.
Divide the clam chowder sauce among 4 bowls, reserving 1/4 cup for finishing. Divide the clam ragout among the bowls. Aerate the reserved clam chowder sauce with a hand blender and spoon the foam on top of each dish.
Garnish with celery leaves and 2 clams in their shells and finish with olive oil.
Reprinted with permission from I Love New York: Ingredients and Recipes by Daniel Humm and Will Guidara, © 2013 Ten Speed PressA native of Switzerland, Daniel Humm began his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco's Campton
Place, where he recieved four stars from the San Francisco Chronicle. Three years later he became executive chef of Eleven Madison Park.Hailing from Sleepy Hollow, New York, Will Guidara has been immersed in the restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming general manager of Eleven Madion Park in 2006.Under Humm and Guidara's leadership, Eleven Madison Park recieved four stars from the New York Times, earned three Michelin Stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also recieved six James Beard Awards, including Oustanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. They are also the authors of Eleven Madison Park: The Cookbook.
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. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.
Antica Chardonnay (Mountain Select)
The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.