Tyler's Manhattan Clam Chowder

Name: Tyler's Manhattan Clam Chowder
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 4 slices double smoked bacon, chopped; 3 Tbsps butter; 2 stalks celery, roughly chopped; 1 link chorizo, sliced into 1/2-inch rounds; 12 quahogs or chowder clams, scrubbed and soaked to remove dirt; 1 Tbsp all-purpose flour; 1 bunches fresh parsley, leaves chopped; 2 sprigs fresh thyme; 6 cloves garlic, minced; 1 lemon, juiced; 24 littleneck clams, scrubbed and soaked to remove dirt; 1 large onion, roughly chopped; 1 Tbsp red pepper flakes; 6 servings Sea salt and freshly ground black pepper; 1 Tbsp sugar; 8 mediums tomatoes, seeded and pureed; 118 milliliters white wine

You can never have too many American recipes, so give Tyler's Manhattan Clam Chowder a try. This recipe serves 6. One serving contains 245 calories, 8g of protein, and 16g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It works best as a soup, and is done in about 1 hour and 30 minutes. Head to the store and pick up pepper flakes, chorizo, sugar, and a few other things to make it today.

Instructions

In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve.

Ingredients you will need

Bacon

Meat

Equipment you will use

Slotted Spoon

Pot

Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes.

Ingredients you will need

Bacon Drippings

Lemon Juice

Garlic

Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes.

Ingredients you will need

Clams

Water

Wine

Equipment you will use

Pot

Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside.

Ingredients you will need

Pasta Shells

Broth

Clams

Equipment you will use

Pot

Meanwhile, melt the butter in a large saucepot over a medium flame.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes. Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth.

Ingredients you will need

Chorizo

Celery

Garlic

Broth

All Purpose Flour

Onion

Equipment you will use

Pot

Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.

Ingredients you will need

Pepper

Sea Salt

Tomato

Parsley

Broth

Sugar

Thyme

Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes.

Ingredients you will need

Littleneck Clams

Bacon

Clams

Soup

Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.

Ingredients you will need

Ground Black Pepper

Sea Salt

Clams

Equipment

Slotted Spoon

Pot

Ingredients

Servings:

4slices

double smoked bacon, chopped 3Tbsps

butter 2stalks

celery, roughly chopped 1link

chorizo, sliced into 1/2-inch rounds 12

quahogs or chowder clams, scrubbed and soaked to remove dirt 1Tbsp

all-purpose flour 1bunches

fresh parsley, leaves chopped 2sprigs

fresh thyme 6cloves

garlic, minced 1

lemon, juiced 24

littleneck clams, scrubbed and soaked to remove dirt 1large

onion, roughly chopped 1Tbsp

red pepper flakes 6servings

Sea salt and freshly ground black pepper 1Tbsp

sugar 8mediums

tomatoes, seeded and pureed 118milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. 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. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.