Manhattan Clam Chowder
2 large carrots cubed
4 stalks celery cubed
1 large yellow onion diced (medium sized dice, not minced or chunked)
4 large russet potatoes cubed, skin on.
5 Tbs evoo
1 Tbs oregano
1 Tbs thyme
1/2 tsp celery seed
1 tsp old bay seasoning
5 bay leaves
2 Tbs tomato paste
6 cans clams, liquid and clams separated and liquid reserved
1 28oz can crushed tomatoes (I prefer and recommend Cento brand)
2 quarts unsalted or low salt chicken stock
5 dashes red wine vinegar
Salt and black pepper to taste
add evoo to a dutch oven or large stock pot with pot on medium temp setting.
add in carrots, celery, yellow onion, oregano, thyme, celery seed, old bay seasoning, bay leaves and add some salt to help the vegetables soften, and cook until the onion is translucent. do not brown the onions.
add in tomato paste and cook for around 1-2 minutes to take its raw flavor off and marry the other flavors already in the dutch oven.
add in the can of crushed tomatoes and both quarts of chicken stock. rinse the tomatoes can with water and empty contents into the dutch oven.
bring to a boil and then lower to simmer.
add in the potatoes and the clam juice, reserving the clams as you will add those near the end so as to not make them rubbery by overcooking them. cover with lid and leave lid to vent slightly open.
taste and adjust salt and black pepper to desired profile.
potatoes will cook in around 15 minutes.
after potatoes are cooked, you should taste one, then add in the chopped clams and the red wine vinegar.
heat through and then taste for final flavor balance.
ladle into bowls for serving.
please post if you make this soup. it's quite hearty and filling and eats like a meal.
you can add in frozen scallops and cleaned shrimp if you want more of a Manhattan seafood chowder. Just reduce you clams down to 3-4 cans.
the key with seafood is to not overcook or overheat it. doing so will make the seafood rubbery.
and you can use fresh clams, but those require a separate cook/steam of the clams and a triple filtering of the clam stock (onions, white wine and water) so as to not add any sand into your soup. chop some of the cooked clams and reserve some whole ones in their shells for presentation.
