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Smithfield, Virginia 23430

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MANHATTAN CLAM CHOWDER

October 18, 2018

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This delicious tomato-based clam chowder was the only one ever served by my family.  We preferred this over the milk-based New England or the clear-broth Carolina chowders.  The tomatoes, vegetables, bacon, and herbs are just the perfect complements to the chunks of clams. The Chili Flakes also add a nice little kick to this great tasting chowder.  Cook a pot and enjoy a kitchen filled with the wonderful aromas of the clams, vegetables, and herb combination.

 

BAY LEAF, Thyme, Oregano, Chili Flakes

 

Ingredients:

2 cups chopped clams

4 cups clam juice

1 cup white wine

1 can (14 ounce) diced tomatoes - Italian Style

1 can (28 ounce) whole tomatoes

2 Tblspns tomato paste

4 medium-sized red potatoes, skin on, diced

5 slices of bacon, fried, crumbled, and reserve drippings

1 medium-sized onion, diced

1/2 cup diced of each:  celery, carrot, green pepper

1 Tblspn minced garlic

2 Bay Leaves

1 Tblspn Thyme (dried herb)

2 tsp Oregano (dried herb)

1/2 tsp Chili Flakes

Salt & Pepper, to taste

Directions:

In a large soup pot, sauté the onions, celery, green pepper, garlic and Chili Flakes in the reserved bacon drippings.  Sauté the vegetables for 3 minutes and then add the wine to the mixture.  Cook on medium heat for about 10 minutes or until the wine is reduced by half.  Add the diced tomatoes, whole tomatoes (mash the whole tomatoes with hands as they are added), potatoes,  Bay Leaves, Thyme, Oregano, and clam juice.  Bring this mixture to a boil and then lower the heat to a simmer and cook for 30 minutes, stirring occasionally.  When the potatoes are done, add the tomato paste, and cook on low heat for about 5 minutes.  Stir in the clams and bacon and then remove the pot from the heat.  Add the salt and pepper and serve immediately.

 

 

 

 

 

 

 

 

 

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