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Manhattan-Style Clam Chowder




Source of Recipe


Grandpoohbah


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1040.4

List of Ingredients




1 1/2 cups chopped clams (canned, fresh packed or from 2 dozen chowder clams, cleaned and chopped) Reserve the juice.
1 tablespoon olive oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
2 cups thinly sliced carrots
2 cups thinly sliced celery (about 3 ribs)
28 oz. can tomatoes, drained and juice reserved, coarsely chopped
2 cups broth (the drained clam juice + enough bottled clam juice to make the 2 cups)
1/4 cup chopped fresh parsley, divided
1/2 teaspoon EACH dried thyme, basil and salt
1/8 teaspoon cayenne pepper
black pepper to taste

Recipe



In a 4-5 quart pot heat the olive oil and add the onion, saute for about 2 minutes. Add the garlic, carrots, and celery and saute about 6 minutes, stirring often.

Add the tomatoes, their juice and broth, 2 T. parsley and the remaining seasonings. Bring to a boil and then simmer, covered for 20-30 minutes. (Add a teaspoon of sugar if the tomatoes are too tart.)

This base can be stored for a couple days in the refrigerator if desired.

Add the clams and simmer for about 15 minutes for raw clams and just 1-2 minutes if using canned clams. Serve the chowder sprinkled with the remaining 2 tablespoons of parsley.

You can also use this base for fish chowder and seafood chowder. Substitute 1 lb. halibut for the clams or a combination of shrimp, mussels, shrimp for seafood variety.