Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 dozen cherrystone or littleneck clams; 3 dozen cherrystone or littleneck clams; 1 cup dry white wine; 1 cup water; 6 slices bacon, diced; 4 cloves garlic, minced; 2 carrots, peeled and diced; 1 stalk celery, diced; 1 onion, diced; 1 (28-ounce) can whole tomatoes, with juice, chopped in a blender; 2 russet or Yukon gold potatoes, peeled and diced; 2 russet or Yukon gold potatoes, peeled and diced; 2 teaspoons fresh thyme, or 1 teaspoon dried thyme; 2 teaspoons fresh thyme, or 1 teaspoon dried thyme; ½ teaspoon dried oregano; Salt and pepper, to taste; Salt and pepper, to taste; 3 to 4 splashes Tabasco sauce

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr 15

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

When I was a teenager, I worked in a seafood restaurant on the Nautical Mile in Freeport, New York, where the chef used to prepare this soup daily. I loved it, so I came up with my own recipe.

Ingredients

3 dozen cherrystone or littleneck clams
1 cup dry white wine
1

Americas
United States
New York
Freeport
Soup

Method

Scrub the clams with a brush under cold running water.

Place the clams in a large skillet with a lid, set over high heat, and add the white wine and water. Cover the pan and, as the clams start to open, remove them and set them aside in a bowl. Re-cover the pan and repeat the process until all the clams have opened. Discard any that don’t open after 7 or 8 minutes. Reserve the clam brot