Manhattan Clam Chowder
|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.
- 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.