Manhattan Clam Chowder

Name: Manhattan Clam Chowder (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 3 tbsp Olive Oil; 1 Yellow Onion-diced; 2 Celery stalks-diced; 2 Carrots-diced; 3 cloves Garlic-minced; 1/4 cup Dry Sherry; 28 oz San Marzano Crushed Tomatoes; 6 cups Clam Juice; 1 cup Dry White Wine; 2 cans (6.5 oz each) Chopped Clams-with juice; 8 oz Bay Scallops; 1 tsp Dried Thyme; 1/2 tsp Dried Oregano; 1/4 tsp Red Pepper Flakes; 1 Bay Leaf Bay Leaf; 3 tbsp Butter; 1/2 cup Heavy Cream; 1/4 cup Fresh Parsley-chopped

⏱1h 15m

👥6

🔥280 cal

Medium

🍽️American

A more nuanced Manhattan Clam Chowder with a richer base and enhanced seafood flavor.

3 tbsp Olive Oil

1 Yellow Onion-diced

2 Celery stalks-diced

2 Carrots-diced

3 cloves Garlic-minced

See all 20 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥280 cal

Medium

🍽️American

A more nuanced Manhattan Clam Chowder with a richer base and enhanced seafood flavor.

#chowder #clam #seafood #tomato #scallops #sherry

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Celery, and Carrots from the Base group and cook until softened, about 8-10 minutes.
Add Garlic from the Base group and cook for 1 minute more. Deglaze the pot with Dry Sherry from the Base group, scraping up any browned bits.
Pour in San Marzano Crushed Tomatoes, Clam Juice, and Dry White Wine from the Liquid group. Bring to a simmer.
Stir in Thyme, Oregano, Red Pepper Flakes, and Bay Leaf from the Seasoning group. Season with Salt and Pepper to taste.
Add Chopped Clams (with juice) and Bay Scallops from the Clams & Seafood group. Simmer for 15-20 minutes, or until scallops are cooked through.
Remove Bay Leaf. Stir in Butter and Heavy Cream from the Finishing group. Heat through, but do not boil.
Garnish with Fresh Parsley from the Finishing group and serve hot.

Ingredients

3 tbsp 45 mL Olive Oil
1 1 medium Yellow Onion-diced
2 2 medium Celery stalks-diced
2 2 medium Carrots-diced
3 cloves 9 mL Garlic-minced
1/4 cup 60 mL Dry Sherry
28 oz 794 g San Marzano Crushed Tomatoes
6 cups 1.4 L Clam Juice
1 cup 240 mL Dry White Wine
2 cans (6.5 oz each) 369 g Chopped Clams-with juice
8 oz 227 g Bay Scallops
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Oregano
1/4 tsp 1.25 mL Red Pepper Flakes
1 Bay Leaf 1 leaf Bay Leaf
Salt to taste
Black Pepper to taste
3 tbsp 45 mL Butter
1/2 cup 120 mL Heavy Cream
1/4 cup 60 mL Fresh Parsley-chopped

Equipment

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Celery, and Carrots from the Base group and cook until softened, about 8-10 minutes.
Add Garlic from the Base group and cook for 1 minute more. Deglaze the pot with Dry Sherry from the Base group, scraping up any browned bits.
Pour in San Marzano Crushed Tomatoes, Clam Juice, and Dry White Wine from the Liquid group. Bring to a simmer.
Stir in Thyme, Oregano, Red Pepper Flakes, and Bay Leaf from the Seasoning group. Season with Salt and Pepper to taste.
Add Chopped Clams (with juice) and Bay Scallops from the Clams & Seafood group. Simmer for 15-20 minutes, or until scallops are cooked through.
Remove Bay Leaf. Stir in Butter and Heavy Cream from the Finishing group. Heat through, but do not boil.
Garnish with Fresh Parsley from the Finishing group and serve hot.

Nutrition per serving

Calories 280

Ratings & Reviews

0 reviews

Manhattan Clam Chowder

Manhattan Clam Chowder

Ratings & Reviews

Comments

You May Also Like