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The Daily Grill's Manhattan Clam Chowder
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- #109335
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons anchovy oil, or minced anchovy fillets with olive oil
2 tablespoons minced shallots
2 cups diced onions (1/2-inch dice)
2 cups diced leeks, white parts only (1/2-inch dice)
1 teaspoon thyme leaves
2 bay leaves
3 cups chopped clams
2 teaspoons black pepper
1 teaspoon celery salt
11 1/2 cups clam juice
1 cup tomato paste
4 cups chopped plum tomatoes (1-inch dice)
1 pound waxy potatoes, cut in 1/2 -inch dice
kosher salt
hot pepper sauce (such as tabasco)
directions
In a large heavy-bottom stock pot, add the oil and heat over medium-high heat. Add the shallots, onions, leeks, thyme and bay leaves and saute for 8 to 10 minutes, or until the onions are softened.
Increase the heat to high and add the clams. Then reduce the heat to medium and cook for 5 minutes, stirring occasionally.
Add the black pepper, celery salt, clam juice, tomato paste and tomatoes. Increase the heat to high and bring the soup to a boil, then reduce the heat to a simmer and cook an additional 15 minutes.
Add the diced potatoes and simmer 10 minutes, or until tender. Season to taste with kosher salt and hot sauce. Serve immediately.
Recipe Source: The Daily Grill in San Francisco (at the Handlery Hotel)
added by
MommaMats
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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