How to Prepare Quick Manhattan Clam Chowder

Hey everyone, it's Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Ultimate Manhattan Clam Chowder. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Manhattan Clam Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Manhattan Clam Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Manhattan Clam Chowder is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Manhattan Clam Chowder estimated approx 60 minutes.

To begin with this particular recipe, we must first prepare a few components. You can have Manhattan Clam Chowder using 12 ingredients and 6 steps. Here is how you cook that.

The Manhattan Clam Chowder is a fun dish for a dinner party that no one will expect. The flavor of the clams tastes delicious when turned into a hearty stew. Try it out for yourself!

Ingredients and spices that need to be Prepare to make Manhattan Clam Chowder:

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

Instructions to make 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.

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So that's going to wrap it up with this special food Easiest Way to Make Award-winning Manhattan Clam Chowder. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!