How to Make Favorite Manhattan Clam Chowder

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, manhattan clam chowder. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Manhattan Clam Chowder is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Manhattan Clam Chowder is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have manhattan clam chowder using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Manhattan Clam Chowder:

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

Steps 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 exceptional food manhattan clam chowder recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!