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Manhattan Clam Chowder is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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1 pint shucked clams or two 6 1/2 ounce cans minced clams
4 slices bacon
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red sweet pepper
1/4 cup chopped carrots
2 tablespoons chopped shallots
1 16 ounce can tomatoes, cut up
2 cups finely chopped, peeled potatoes
1 cup chicken broth
1/2 teaspoon dried basil, crushed
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon ground black pepper
2 tablespoons snipped parsley
Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1 1/2 cups. Set aside. In a large saucepan cook bacon till crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside. Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings till tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boil, reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender. Stir in clams. Return to boil; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley. Makes 4 main dish or 6 to 8 side dish servings.
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