Manhattan Clam Chowder
Ingredients
| 1 dozen large quahog clams, with juice chopped | ||
| 1 large onion, diced | ||
| 1 leek, chopped , white and light green parts only | ||
| 1/2 stuck of unsalted butter | ||
| 2 boiling potatoes, cut into medium dice | ||
| 1 green pepper seeded and diced | ||
| 4 tomatoes,blanched, peeled, seeded and chopped | ||
| 1 bay leaf | ||
| 1 rib of celery diced | ||
| 1 tsp thyme | ||
| 1 and 1/2 quarts of fish stock or water (fish stock is better) | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/2 tsp caraway seeds |
This is a popular much loved version of clam chowder.
Directions:
- Steam the clams until the shells open. reserve and strain the liquid through a wire mesh strainer.
- Dice the clams and set aside.
- In a large sauce pot saute the onion and leek in butter until soft.
- Add the potatoes, green pepper, tomatoes,bay leaf, celery,thyme, stock or water and the reserved clam liquid.
- Season with salt and pepper, cover and bring to a boil.
- Lower heat and simmer for 20 minutes.
- Add the chopped clams and caraway seed and continue to cook for another 5 minutes.
- Serve immediately.
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