Recipe of Perfect Manhattan Clam Chowder

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, manhattan clam chowder. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Manhattan Clam Chowder is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Manhattan Clam Chowder is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook manhattan clam chowder using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Manhattan Clam Chowder:

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

Instructions 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.

So that is going to wrap this up with this exceptional food manhattan clam chowder recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!