Manhattan Clam Chowder
A classic dish, full of flavor and nutrients.
Preparation Time: 25 mins
Cooking Time: 25 mins
Yield: 10 x approx. 1-1/2 cup servings
Ingredients
- 2 1/2 lb clams
- 1 cup dry white wine
- 1 tsp light buttery spread
- 1 medium brown onion, finely chopped
- 2 bacon strips, finely chopped
- 2 trimmed celery sticks, chopped finely
- 2 cup all-purpose flour
- 3 cup fish stock
- 12 oz canned tomatoes, no salt added
- 3 cup water
- 1 Tbsp fresh thyme leaves
- 2 bay leaves
- 4 large potatoes, cut into small cubes
- 1/4 cup loosely packed, coarsely chopped parsley
Directions:
Rinse clams under cold water and combine with wine in a medium saucepan with a tight-fitting lid. Bring to a boil, cover and steam for about five minutes or until the clams have opened. Discard any clams that do not open.* Strain clams over a large bowl and reserve 1/4 of a cup of the cooking liquid.
Melt buttery spread in a saucepan and cook the onion stirring until soft. Add bacon and celery and cook, stirring, for five minutes.
Add flour, cook, stirring, until the mixture thickens and bubbles. Gradually stir in stock, undrained tomatoes, water, thyme, bay leaves, and potatoes. Cook covered, stirring occasionally for about 15 minutes or until potatoes are tender.
Just before serving, add clams, reserved cooking liquid, and parsley to the chowder. Stir until heated through.
Tips:
* When buying clams, make sure they are live clams with no cracks on them. (Clams should be closed which means they are alive. If the shell is open, lightly tap on it to see if it closes. If the clam shell remains open, it is dead and should be discarded.)