Today I made The Boss Coss Manhattan Clam Chowder.
My neighbor that lived down the street from me when I was in high school is the one that first lit the fire in me for grilling and BBQ cooking. I would always assist him all summer long at the backyard BBQs. He also made a killer Manhattan Clam Chowder. I decided to make it this weekend.
Ingredients
6 oz. bacon
1 medium sweet onion
5 cloves of garlic
1 to 2 teaspoons kosher salt
2 tablespoons tomato paste
1 to 2 tablespoons olive oil
2 tablespoons flour
2 cups chicken stock
1 bottle clam juice
4 cans chopped clams
3 stalks celery
2 carrots
1 to 2 teaspoons pepper
3 pinches cayenne pepper
1 cup diced San Marzano tomatoes
1/2 cup of the tomato purée from the can of tomatoes
4 cups diced red potatoes
Cut up the bacon, mince the garlic and dice the onion
Cook off the bacon in the pan on medium high for 5 to 10 minutes until desired level of crispy is obtained. Add in the onions, garlic and salt and sauté until soft and translucent but not brown
Add in the tomato paste and cook for a few minutes. Next add in the olive oil and flour and cook another 2 to 3 minutes until the flour is no longer raw.
Deglaze the pan with the chicken stock then add in the bottle of clam juice and cans of clams, juice and all. Turn down the heat on the pan to medium low.
Dice up the celery and carrots and add them to the pot with the black pepper and cayenne pepper.
Cook for 20 minutes then add in the diced potatoes.
Cook for another 15 to 20 minutes or until potatoes are tender.
Serve with Oyster Crackers and enjoy
This recipe is a bit different than traditional Manhattan Clam chowder because of the addition of the bacon and flour. I love the addition depth of flavor the bacon adds and with the addition of the flour it gives this a bit of thickness where the traditional does not have. I would normally take this to another level by adding in a dozen little neck clams during the last 5 minutes but there were none available to me this weekend.
My neighbor that lived down the street from me when I was in high school is the one that first lit the fire in me for grilling and BBQ cooking. I would always assist him all summer long at the backyard BBQs. He also made a killer Manhattan Clam Chowder. I decided to make it this weekend.
Ingredients
6 oz. bacon
1 medium sweet onion
5 cloves of garlic
1 to 2 teaspoons kosher salt
2 tablespoons tomato paste
1 to 2 tablespoons olive oil
2 tablespoons flour
2 cups chicken stock
1 bottle clam juice
4 cans chopped clams
3 stalks celery
2 carrots
1 to 2 teaspoons pepper
3 pinches cayenne pepper
1 cup diced San Marzano tomatoes
1/2 cup of the tomato purée from the can of tomatoes
4 cups diced red potatoes
Cut up the bacon, mince the garlic and dice the onion
Cook off the bacon in the pan on medium high for 5 to 10 minutes until desired level of crispy is obtained. Add in the onions, garlic and salt and sauté until soft and translucent but not brown
Add in the tomato paste and cook for a few minutes. Next add in the olive oil and flour and cook another 2 to 3 minutes until the flour is no longer raw.
Deglaze the pan with the chicken stock then add in the bottle of clam juice and cans of clams, juice and all. Turn down the heat on the pan to medium low.
Dice up the celery and carrots and add them to the pot with the black pepper and cayenne pepper.
Cook for 20 minutes then add in the diced potatoes.
Cook for another 15 to 20 minutes or until potatoes are tender.
Serve with Oyster Crackers and enjoy
This recipe is a bit different than traditional Manhattan Clam chowder because of the addition of the bacon and flour. I love the addition depth of flavor the bacon adds and with the addition of the flour it gives this a bit of thickness where the traditional does not have. I would normally take this to another level by adding in a dozen little neck clams during the last 5 minutes but there were none available to me this weekend.
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