Manhattan clam chowder
Food Wishes · ♥ 9K likes · 249.8K views · 9 min video
Read about clams in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- canned whole baby clams
- canned chopped clams and juice
- diced tomato
- 2 tbsp tomato paste
Drain the whole clams, keeping the juice for the soup; refrigerate the clams in a bowl until later.
- 4–5 slices bacon
Cook the bacon pieces in a stock pot over medium-high heat, stirring, until just about crisp and mostly rendered.
- diced yellow onion
- crushed or finely minced garlic
- salt
Add the onion, garlic and a big pinch of salt and cook, stirring, until the onions soften and turn translucent and their moisture lifts the browned bits off the bottom.
Add the tomato paste and cook, stirring, a couple of minutes; letting it stick a little to the bottom is wanted.
- 2 tbsp flour
Stir in the flour and cook it with the paste, onions and bacon fat to make a tomato roux, which gives the soup body.
A tomato roux for body
- 1 cup bottled clam juice
Add the drained clam juice and the extra cup of bottled clam juice; stir, scraping the bottom, and bring to a simmer.
- carrots
- celery
- freshly ground black pepper
- cayenne
Add the carrots, celery, chopped clams with their juice, diced tomato, black pepper and cayenne. Once it boils, reduce to medium-low and simmer 15 to 20 minutes.
- Yukon Gold potatoes
Add the reserved whole clams and the potatoes and cook on medium-low about 20 minutes more, until the potatoes are tender but not falling apart; taste a piece to check.
Potatoes and whole clams
- freshly minced tarragon
- freshly chopped Italian parsley
Adjust the salt and stir in the tarragon and parsley.