Menu Enter a recipe name, ingredient, keyword...

Manhattan Clam Chowder

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 4 cans of clams, drained-reserve liquid
  • 2 tbs olive oil
  • 3 ounces pancetta-diced
  • 1/2 red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 large garlic cloves, minced (1 tbs)
  • 1/4 tsp red pepper flakes
  • 1 1/2 tbs Marsala wine
  • 1 can (28 ounces) whole plum tomatoes, strained, juices reserved, tomatoes finely chopped
  • 1 potato, preferably Yukon Gold, peeled and cut into 1/2 dice
  • 2 tbs parsley
  • 1 tbs oregano
  • Course salt & pepper to taste

Details

Preparation

Step 1

Heat 1 tbs if olive oil in a large pot over medium high heat. Add pancetta and cook until golden brown, stirring occasionally. Remove pancetta with slotted spoon and drain on paper towels. Pour off excess fat, leaving enough to cover bottom of pan. Add 1 tbs olive oil, reduce heat to medium and add onion, celery, garlic and red pepper flakes. Cook until vegetables are light golden and soft.

Raise heat to high and stir in Marsala wine, tomatoes, 1 cup reserved tomato juice, 2 1/2 cups reserved clam juice and potatoes. Reduce heat and simmer until potatoes are tender.

Add clams, pancetta, parsley and oregano and heat until warm. Season with salt and pepper. Serve immediately.

You'll also love

Review this recipe

Clam Dip 2016's Upgraded 1960's Clam Dip Baked Clams