Spicy Manhattan Clam Chowder Recipe
Ingredients
| 1/4 lb Slab bacon | ||
| Onions | 3 Large | |
| Tomatoes | 2 Large | |
| Leeks | 2 | |
| 1 Stalk of celery | ||
| Carrot | 1 | |
| Potatoes | 2 | |
| 1 quart Fish broth | ||
| Parsley sprigs | 2 | |
| Bay Leaf | 1 | |
| Nutmeg | 1/4 Teaspoon, grated | |
| Milk | 2 Cup (16 tbs) | |
| Clams | 1 Pound, canned | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| 2 tsp | ||
| 1/4 tsp | ||
| Worcestershire sauce | 2 Teaspoon | |
| Hot pepper sauce | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dice bacon.
Heat a saucepan, add bacon and cook gently.
Peel and slice onions and add to pan.
Cook till transparent.
Blanch and peel tomatoes.
Finely chop leeks and celery.
Peel and finely chop carrot and potatoes.
Add to pan and cook for 2-3 minutes.
Add broth, parsley, bay leaf, nutmeg and seasoning.
Cover and simmer for 10 minutes.
Discard parsley and bay leaf.
Puree soup in blender, return to rinsed-out pan and add milk and drained clams.
Simmer gently for 4 minutes.
Mash butter and flour to a paste.
Stir into soup in tiny pieces.
Cook for 2-3 minutes until thick.
Stir in Worcestershire and pepper sauces and serve.
Heat a saucepan, add bacon and cook gently.
Peel and slice onions and add to pan.
Cook till transparent.
Blanch and peel tomatoes.
Finely chop leeks and celery.
Peel and finely chop carrot and potatoes.
Add to pan and cook for 2-3 minutes.
Add broth, parsley, bay leaf, nutmeg and seasoning.
Cover and simmer for 10 minutes.
Discard parsley and bay leaf.
Puree soup in blender, return to rinsed-out pan and add milk and drained clams.
Simmer gently for 4 minutes.
Mash butter and flour to a paste.
Stir into soup in tiny pieces.
Cook for 2-3 minutes until thick.
Stir in Worcestershire and pepper sauces and serve.
Chef
