Racines Manhattan Clam Chowder
Source of Recipe
Racines Restaurant, Denver, CO
List of Ingredients
3 slices bacon, each cut in half
2 cups onion, finely chopped
1 cup celery, chopped
½ cup bell pepper, chopped
¾ cup carrot, diced
1 ½ tablespoons fresh garlic, chopped
3 dried bay leaves
1 ½ teaspoons dried oregano leaves
4 sprigs fresh thyme, taken off the stem
1 ½ teaspoons crushed red pepper
3 medium-size potatoes, diced in ½-inch cubes
3 cups clam stock or juice
4 large fresh tomatoes, seeded, cored and chopped
30 ounces canned baby clams or chopped clams
¼ cup fresh Italian, flat-leaf parsley leaves, chopped
¼ cup fresh basil leaves,
chopped
Freshly ground black pepper, to taste
Salt, to taste Recipe
• Rinse the clams in fresh, cold water to remove any shell fragments. Set aside. (If using the juice from the can, strain first.)
• Spray a large, heavy soup pot with cooking spray. Add the bacon and cook until golden brown and crispy. Let cool; crumble and set aside.
• Pour off bacon fat except 2 tablespoons.
• Add the onions, celery, bell pepper and carrots and cook for 10 minutes until vegetables soften.
• Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook for another 2 minutes.
• Increase heat to medium-high and add potatoes, clam stock or juice; cover and bring to a boil. Simmer for 30 minutes or until broth has thickened. Add the tomatoes and cook for another 15 minutes.
• Remove pot from heat and add the clams, bacon crumbles, parsley and basil. Season to taste with salt and pepper.
• Allow chowder to sit for 1 hour to allow flavors to blend. Reheat slowly over low heat to serve.
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