Martian Food
Sep 18, 2015
The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n
read more...
Manhattan Clam ChowderActive 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 Add to Favorites Print Recipe |
 |
Ingredients:
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.
To leave a comment you have to sign in
