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Spicy Manhattan Clam Chowder

creative.chef's picture
Ingredients
  Bacon 1⁄4 Pound
  Onions 3 Large
  Tomatoes 2 Large
  Leeks 2
  Stalk celery 1
  Carrot 1
  Potatoes 2
  Broth 1 Quart
  Parsley sprigs 2
  Bay leaf 1
  Nutmeg 1⁄4 Teaspoon, grated
  Milk 2 Cup (32 tbs)
  Clams 1 Pound, canned
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Dice bacon.
Heat a saucepan, add bacon and cook gently.
Peel and slice onions and add to pan.
Cook till transparent.
Blanch and peel tomatoes.
Finely chop leeks and celery.
Peel and finely chop carrot and potatoes.
Add to pan and cook for 2-3 minutes.
Add broth, parsley, bay leaf, nutmeg and seasoning.
Cover and simmer for 10 minutes.
Discard parsley and bay leaf.
Puree soup in blender, return to rinsed-out pan and add milk and drained clams.
Simmer gently for 4 minutes.
Mash butter and flour to a paste.
Stir into soup in tiny pieces.
Cook for 2-3 minutes until thick.
Stir in Worcestershire and pepper sauces and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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