Manhattan Clam Chowder
Ingredients
The base
-
⅓
pound
bacon, diced
-
4
oz
onion, diced
-
2
large
garlic cloves, rough chopped
-
4
oz
carrot, rolled or chopped
-
4
oz
bell pepper, diced
-
10
oz
celery root, peeled and diced
The liquids and flavorings
-
½
cup
dry white wine
-
2
tablespoons
tomato paste
-
½
teaspoon
dried thyme
-
2
leaves
bay leaves
-
4
cups
unsalted chicken broth
-
14
oz
whole plum tomatoes and juice
-
20
oz
whole baby clams (and liquid)
-
8
oz
clam juice
The finishing touches
-
6
tablespoons
butter (or ghee or good olive oil)
-
¼
cup
chopped fresh parsley
-
to taste
salt
-
to taste
pepper
Instructions
- Peel and dice the celery root and bacon.
- In a pot, cook the bacon until crispy, then add the diced vegetables.
- Add wine and let the vegetables sweat for a few minutes.
- Stir in thyme, bay leaves, and tomato paste.
- Add the plum tomatoes and their liquid, then the chicken broth and clam juice.
- Bring to a boil, then simmer for 15 minutes.
- Add the clams and heat through, then stir in butter until melted.
- Season with salt and pepper, then stir in parsley and serve.
Nutrition Facts (estimated)
Servings
8
Calories
321
Total fat
22g
Total carbohydrates
10g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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