Recipe of Gordon Ramsay Manhattan Clam Chowder

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, manhattan clam chowder. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Manhattan Clam Chowder is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Manhattan Clam Chowder is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have manhattan clam chowder using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Manhattan Clam Chowder:

1. Prepare 3.5 lbs. of large clean clams
2. Get 1/3 lb. bacon (cut into small cubes)
3. Get 4 tablespoons Extra Virgin Olive Oil from Spain
4. Get 1 chopped onion
5. Take 2 stalks chopped celery
6. Take 1 lb. potatoes (2 medium sized potatoes) cut into 2 cm cubes
7. Make ready 1 leek (sliced)
8. Take 1 bay leaf
9. Get 34 oz. (1 liter) fish stock
10. Take 16 oz. chopped canned tomatoes
11. Get 2 tablespoons parsley
12. Make ready Salt and pepper

Instructions to make Manhattan Clam Chowder:

1. To clean the clams, first discard any that are open or broken. Put them into a bowl with cold water and add some salt. Leave them for about 30 minutes to an hour. Then, remove the clams with your hands and put them into a clean pot.
2. Heat the Extra Virgin Olive Oil from Spain (about 2 tablespoons) in a shallow pan and sauté the onion and celery for 5 minutes. Next, add the bacon and cook for 3 minutes.
3. Pour the stock into the pan and add the potato, leek, tomato and bay leaf. Stir and cover. Cook for 15 minutes, season with salt and pepper. Remove from the heat.
4. In another pan, without water, cook the clams for 5 minutes until they open. Remove them and separate them from their shells, keeping some aside in their shells for serving.
5. Lastly, add the clams to the soup and serve in individual bowls with some of the clams in their shells. Add a splash of Picual Extra Virgin Olive Oil from Spain which will lend it some sharp, peppery nuances. Finish with a sprinkle of chopped parsley on top.
6. TIP: if you’re serving the dish on a slate, you can use the Extra Virgin Olive Oil from Spain to give it a bit of luster. Dampen a napkin with some olive oil and rub it over the slate to give it the shine you want.

So that’s going to wrap this up for this special food manhattan clam chowder recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!