Manhattan Clam Chowder
"I love this Manhattan version of the traditional clam chowder, which is tomato, potatoes and other vegetables, instead of being cream-based. I first had it years ago on a trip to New York with some girlfriends, and it’s been a regular winter weekend favourite ever since."
Submitted by: Courtney Wylie, HomeAway.co.uk.
Ingredients:
For the chowder:
2 rashers thick cut bacon, chopped 1 small or ½ a large onion, diced
1 stalk celery, diced
½ green bell pepper, diced
2 cloves garlic, finely chopped or minced
1 tbsp flour
1 large potato, peeled and diced
240ml (1 cup) white wine
470ml (2 cups) clam juice
240ml (1 cup) fish or chicken stock
1 medium can whole clams in juices
1 large can chopped tomatoes
How to cook this dish:
1. Pre-heat a large saucepan over a medium high heat. Add the bacon and fry for about 5 minutes.
2. Remove the bacon and set aside, then add the onion, celery and pepper to cook in the bacon fat. Reduce the heat and sweat until the onion and celery are softened - about 5 minutes.
3. Add the garlic and sweat for another 2 minutes.
4. Add the flour and cook for a further minute. Then add the white wine, bring to the boil and reduce by half.
5. Add the clam juice, tinned clams with juices, tomatoes and stock, cover with a lid and bring to the boil.
6. Once boiling, add the potatoes and continue to boil until the potatoes are cooked - about 5-6 minutes.
7. Reduce the chowder to a simmer and season to taste with salt and pepper
8. Garnish with the cooked bacon bits.
2. Remove the bacon and set aside, then add the onion, celery and pepper to cook in the bacon fat. Reduce the heat and sweat until the onion and celery are softened - about 5 minutes.
3. Add the garlic and sweat for another 2 minutes.
4. Add the flour and cook for a further minute. Then add the white wine, bring to the boil and reduce by half.
5. Add the clam juice, tinned clams with juices, tomatoes and stock, cover with a lid and bring to the boil.
6. Once boiling, add the potatoes and continue to boil until the potatoes are cooked - about 5-6 minutes.
7. Reduce the chowder to a simmer and season to taste with salt and pepper
8. Garnish with the cooked bacon bits.
Serve with:
Oyster crackers
Courtney loves: Property 87265 , a townhouse apartment on the Upper West Side with high ceilings and polished hardwood floors. Experience New York like a true New Yorker in this fully furnished apartment in a historic, residential area, away from the high-rise office and hotel environment, but just steps off Broadway and within easy reach of everything.
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