Classic Manhattan Clam Chowder
|Leeks||1 Cup (16 tbs), chopped|
|Extra virgin olive oil||1 Tablespoon|
|Hot sauce||1 Tablespoon|
|Clam juice||2 Cup (32 tbs)|
|Canned clams||24 Ounce, minced|
|Tomatoes||28 Ounce, diced|
|Potato||1 , peeled and diced|
|Water||2 Cup (32 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Celery stalks||3 , chopped|
|Garlic||2 Clove (10 gm), chopped|
Heat extra virgin olive oil in a large pot over medium heat. Stir in leeks, celery, and a good pinch of salt and allow to cook for 2-3 minutes. Once you can smell those leeks, add in your garlic and thyme. Sauté another 3-4 minutes or until leeks and celery begin to soften.
Sprinkle flour over your veggies and mix well. Add clam juice and mix it well so that there are no clumps. Let it cook. When it bubbles, add water and potatoes and turn the heat to high. Allow the soup to come to a boil. Once you’ve reached a boil, allow to cook for 8-10 minutes at a boil.
Turn heat down to medium heat, stir in tomatoes and clams. Give it a stir. Cook for 5 minutes. Top it with some hot sauce and freshly chopped parsley!!