Martian Food
Sep 18, 2015

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Manhattan Clam Chowder

Active time:1 hour, Includes all the chopping

Start To Finish:1 hour, 30 minutes

Difficulty:

Serving size: 4

Source: foodnetwork.com

Can Be Made Ahead
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photo

Ingredients:

3 slices thick-cut bacon, cut into ½-inch pieces
4 stalks celery, thinly sliced
3 medium Yukon gold potatoes (about 1 pound), peeled and cut into ¾-inch pieces
1 large onion, finely chopped
1 large carrots, cut into ½-inch pieces
1 clove garlic, minced
2 bay leaves
6 sprigs thyme, leaves coarsely chopped
kosher salt
freshly ground black pepper
1 28-ounce can crushed San Marzano tomatoes
1 1-pound package frozen shelled clams, thawed
2 cups bottled clam juice

Directions:

Cook the bacon in a Dutch oven or large pot over medium-high heat until it is lightly browned but not yet crisp, about 3 minutes.  Add the next 7 ingredients (celery through thyme), 1 teaspoon of salt and ½ teaspoon pepper.  Cook, stirring occasionally, until the celery and onions are beginning to soften, about 3 more minutes.

Add the tomatoes to the pot and cook for 2 minutes.  Add the clams and their juices, 1 cup water, and the bottled clam juice.  Cover and bring to a boil.  Reduce the heat to medium and simmer, covered, until the potatoes are tender.  Season to taste with salt and pepper.  Serve with oyster crackers, or a crusty baguette. 

Notes:

This soup freezes beautifully.  You can freeze it for up to three months.



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