Recipe by Chef Michael Williams
Manhattan Clam Chowder
- Prep time 10 mins
- Cook time 1 hour 25 mins
This Manhattan chowder recipe provides a perfect little bite. With lots of veggies, and the nutritional content of clams, it’s actually quite a healthy soup too. So make it often and enjoy it as a comforting staple.
- Preheat a large frying pan over medium heat. Add bacon and cook until golden brown. Set aside and save 1 tablespoon of bacon fat.
- In a large pot over medium heat, add bacon fat, onion, celery, peppers and carrots. Cook until celery and peppers are wilted. Add garlic, bay leaf, oregano and thyme and cook for one minute more.
- Reduce heat to low, add bacon, crushed red peppers, clam nectar, tomatoes, tomato juice and red potatoes and gently simmer covered until potatoes are soft, approximately 15 minutes.
- Remove from heat, cool for 5 minutes and then add clams. Let stand for 1 hour covered in the fridge to marry the flavours.
- Reheat over high heat (avoid boiling the mixture as this will make the clams tough). Season with salt and pepper to taste and garnish with parsley.
- Try adding a spot of sherry to taste
- Make a mixed seafood chowder by adding any of your favourite fresh cooked seafood. Salmon, halibut, scallops and crab are all good options. Experiment and create your favourite combination.
- This is a hardy soup, if you desire more broth, add the desired amount of chicken or vegetable broth to the chowder.