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Manhattan clam chowder




Source of Recipe


Los Angeles times newspaper


Recipe Introduction


From the Daily Grill. The restaurant suggests using Louisiana-style pepper sauce.

Servings: 10


List of Ingredients




3 tablespoons anchovy oil, or minced anchovy fillets with olive oil
2 tablespoons minced shallots
2 cups diced onions ( 1/2 -inch dice)
2 cups diced leeks, white parts only ( 1/2 -inch dice)
1 teaspoon thyme leaves
2 bay leaves
3 cups chopped clams
2 teaspoons black pepper
1 teaspoon celery salt
11 1/2 cups clam juice
1 cup tomato paste
4 cups chopped plum tomatoes (1-inch dice)
1 pound waxy potatoes, cut in 1/2 -inch dice

Kosher salt

Pepper sauce (such as Tabasco)

Recipe



Sometimes there's nothing better than a big bowl of good, hot soup. The Daily Grill's Manhattan clam chowder is vibrant from the tomatoes, with just enough spice to warm you. It's got plenty of plump little clams and is easy to make too.

Manhattan clam chowder

Total time: 1 1/2 hours



1. In a large heavy-bottom stock pot, add the oil and heat over medium-high heat. Add the shallots, onions, leeks, thyme and bay leaves and sauté for 8 to 10 minutes, or until the onions are softened.

2. Increase the heat to high and add the clams. Then reduce the heat to medium and cook for 5 minutes, stirring occasionally.

3. Add the black pepper, celery salt, clam juice, tomato paste and tomatoes. Increase the heat to high and bring the soup to a boil, then reduce the heat to a simmer and cook an additional 15 minutes.

4. Add the diced potatoes and simmer 10 minutes, or until tender. Season to taste with kosher salt and hot sauce. Serve immediately.