I got a craving for Clam Chowder, but didn’t want all the cream and richness of New England chowder…so Manhattan Clam Chowder seemed just the ticket.
I like my soup with some spice, so horseradish and hot sauce sounded like nice additions. This soup is nice and hearty, the clams and potatoes fill you up, but the leeks and gentle spices give it subtle hints of complexity.
Top with some fresh parsley and pair with some fresh artesian bread…and you’ve got a bowl of heaven. This will definitely be making it into my regular meal rotation.
Manhattan Clam Chowder
2 eight oz. bottles Bar Harbor clam juice
2 six oz. cans Bar Harbor clams, drained, chopped and juice reserved
4 ounces bacon, diced
1 1/2 cup yellow onion, peeled and small dice
1/2 cup leek, white part only, small dice
1 cup celery, rinsed and small dice
2 teaspoons garlic, minced
1/8 heaping teaspoon celery seed
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
2 cups yukon gold potatoes, peeled and 1/2 inch dice
28 ounces Pomi brand chopped tomatoes
1/2 to 3/4 teaspoon prepared horseradish
2-3 dashes of Crystal Hot Sauce
Place a 3 1/2 quart heavy bottomed pot over medium heat. Add the bacon and render the fat until it is crisp tender, not crunchy. Add the onion, celery and leek. Saute the vegetables until they are tender but not browned. Add the garlic, celery seed, oregano, thyme and red pepper flakes. Saute until they become fragrant. A minute or so. Add the clam juice and reserved juice. While you are waiting for the broth to come to a boil taste it and, depending on how salty the clam juice is, season it with salt and fresh ground black pepper. Once the broth is boiling add the potatoes, bring back to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes then add the tomatoes and clams, bring to a boil again then reduce the heat, taste and adjust the seasoning, then simmer until the potatoes are done, about 20 minutes.
6. Just before serving add the horseradish and hot sauce, making sure to thoroughly stir them in.
Recipe adapted from Bona Fied Farm Food Journal