Traditional Manhattan Clam Chowder (A.k.a. Coney Island or Fulto
photo by Timothy F.
- Ready In:
- 3 (6 1/2 ounce) cans of chopped clams
- 1 (8 ounce) bottle clam juice
- 1 quart fresh stewed tomatoes or 35 ounces canned stewwed tomatoes
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 2 thick slices Canadian bacon or 1 slice virginia baked ham, diced
- 4 red potatoes, large dice with skin
- 4 yukon gold potatoes, peeled and large diced
- 1 garlic clove, minced
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 2 bay leaves
- 1⁄3 cup of chopped fresh curly-leaf parsley
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon olive oil and 1 tbsp unsalted butter
- sea salt (to taste)
- Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
- Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
- Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
- Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
- Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
- Serve hot with buttered toast points or saltine crackers.
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