Manhattan Clam Chowder
Posted in:
Soups
Fri, Dec 24, 2021, 22:37:28, 3 Yaers ago
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Directions
Drain baby and chopped clams; reserve liquid in the refrigerator until needed and set clams aside
In a pot over MEDIUM HIGH heat, cook bacon, stirring frequently, until well-browned and almost crispy, 7 to 10 minutes
Add onion, garlic and a pinch of salt until onions start to turn translucent, 5 to 7 minutes
Add tomato paste for 2 minutes
Add flour for 2 minutes
Add reserved clam juice, bottled clam juice and chicken broth to deglaze the pot
Add carrots, celery, clams, diced tomatoes, pepper and cayenne; simmer on MEDIUM LOW for 15 minutes, skimming off some fat as desired
Add potatoes and cook until tender, about 20 minutes
Taste and seasoning
Stir in tarragon and parsley
Ingredients
2 (10 ounce) cans whole baby clams, undrained2 (6.5 ounce) cans chopped clams, undrained4 strips thick-cut bacon, cut into 1/2-inch pieces1 cup diced yellow onion3 cloves garlic, mincedkosher salt to taste2 tablespoons tomato paste2 tablespoons all-purpose flour1 cup bottled clam juice2 cups chicken broth2 medium carrots, cut into 1/2 inch pieces2 ribs celery, sliced into 1/2-inch pieces1/2 cup diced Italian tomatoesfreshly ground black pepper to taste3 pinches cayenne pepper3 cups peeled, diced Yukon Gold potatoes2 teaspoons minced fresh tarragon2 tablespoons chopped fresh Italian parsley
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