Wednesday, July 3, 2013

Homemade Manhattan Clam Chowder - chunky (light)

As you can see I don't use cream, salt, butter nor bacon in my chowder.
You may if you wish.


6 dozen little neck clams scrubbed
(If you choose to use can clams then use 1 10 oz can of whole baby clams, 1 10 oz can of red clam sauce and a bottle of clam juice and skip the steaming clams and making the clam stock below)
5 c of water
I medium saucepan 

8 Beefsteak Tomatoes steamed, seeded,
peeled and chopped to bite size
(2 of the 8 steamed tomatoes transfer to a blender and purée)
4 c of water
1 large stockpot
Large bowl of ice water

1 c fresh basil chopped
(Reserve a tbsp for garnish)
1/2 c fresh Italian parsley
(Reserve a tbsp for garnish)
1/4 tsp Black pepper
1 large onion chopped
1 garlic head *when making fresh stock - if using "cans" you only need the 1/2 minced portion
(1/2 minced 1/2 whole with peel when making fresh clam stock)
1 large potato diced
3 carrots chopped
3 celery stalks 
1/2 c fresh corn kernels
3 celery stalks
(2 chopped 1 left whole)
1 thyme sprig
8 tbsp dry sherry
1/2 fresh green beans
1/2 sweet peas
Colander *needed when draining the fresh clams
Coffee filter *needed to double filter fresh clam stock


Steaming Tomatoes
Add the 4 c of water and four tomatoes to the stockpot. Steam for about 4 - 5 minutes then transfer to iced water. When cooled, peel the outer skin, seed it and chop into chunks. Repeat - 4 tomatoes into the boiling water then transfer to ice water. Do the same but reserve 2 tomatoes and transfer to a blender add a little of the boiling water and purée. Set aside. 
-Note this step can be done ahead of time and just freeze it or fridge it when ready to use.

Steaming clams/clam stock

In a medium stockpot add the 5 c of water. Bring to a boil add celery, 1/2 of the garlic with peel and the clams. Steam till clams have opened. With a slotted spoon remove clams. Then drain broth with  colander that's layered with a coffee filter to catch any sand. When cooled remove clams from shell. Discard any clam that did not open, the celery stock and garlic. 
--Note. This step can also be done ahead of time. Freeze or fridge when ready to use. 


Rinse pot and add potato, onion, minced garlic, corn kernels, carrots, basil, parsley bay leaf, celery, tomatoes, black pepper, tomato purée. Cook till potatoes and carrots are fork tender then add clams, green beans, sweet peas and dry sherry. Garnish with basil and parsley. 

Plate and serve with a nice piece of fresh baked wheat bread or any bread of choice.


Bon Apetit!!

No comments:

Post a Comment