There is a great Clam Chowder debate that has been going on in my family for years. I am really the only person who prefers the Manhattan tomato-based version, whilst the rest of the Taylor clan prefer the creamy New England variety.
That said, I decided to treat myself with my favourite, and enjoyed it all to myself, because, well, I didn’t feel like anyone else deserved any.
Sorry Ma – but maybe you make this recipe next time you have me over to eat clam chowder. See which one you like better now!? 🙂
Manhattan Clam Chowder
- 1/2 lb extra thick smoked bacon, sliced thinly into lardons
- 1 Tbsp EVOO
- 3 carrots, diced
- 3 celery stalks, diced
- 1 yellow onion, diced
- 2 cloves garlic, diced
- 4 – 5 Yukon gold potatoes, diced (peeled or unpeeled, your choice)
- 1 can diced tomatoes
- 2 cans clams (with juice)
- 1 bottle (240 mL) clam juice
- 3 – 4 cups low-sodium chicken (or vegetable) stock
- Fresh flat-leaf parsley, chopped
- Celery leaves and parsley, for garnish
Place a large stock pot / Dutch oven on medium high heat. Add in the EVOO, and the render the bacon until crispy – add in a little water close to the end of the rendering process just so it does burn, approx. 5 minutes.
Toss in the onions, carrots, celery, and garlic – and sauté until fragrant and translucent. Drop in the potatoes, and combine thoroughly. Cook for another 4 minutes, stirring occasionally.
Toss in the clams, clam juice, and tomatoes, and mix through. Add enough stock just to cover contents of the pot, you don’t want the soup to be too soupy. Bring to a boil, and reduce the heat to medium. Let cook for about 10 – 15 minutes, or until the potatoes are cooked. Taste, and season accordingly with coarse salt and freshly ground pepper.
Toss in the parsley, and serve hot with a few parsley and celery leaves on top.
If you’re feeling adventurous, toss a halved baguette in the oven, smeared with butter and garlic. And add that to the side.
Heaven, purrrrrrrre heaven.