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Categories: Fish and shellfish, Main courses, Soups

Manhattan clam chowder

Manhattan clam chowder
Gary Friedman / Los Angeles Times

Dear SOS: My husband thought the Manhattan red clam chowder at the Daily Grill in San Francisco (at the Handlery Hotel) was absolutely the best he's eaten since he left Rhode Island. Would you be able to get the recipe? ... Read more

Total time: 1 1/2 hours | Serves 10
Note: From the Daily Grill. The restaurant suggests using Louisiana-style pepper sauce.
  • 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
  • Pepper sauce (such as Tabasco)

Step 1In 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.

Step 2Increase the heat to high and add the clams. Then reduce the heat to medium and cook for 5 minutes, stirring occasionally.

Step 3Add 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.

Step 4Add the diced potatoes and simmer 10 minutes, or until tender. Season to taste with kosher salt and hot sauce. Serve immediately.

Each serving:
186 calories; 13 grams protein; 23 grams carbohydrates; 4 grams fiber; 5 grams fat; 1 gram saturated fat; 31 mg. cholesterol; 769 mg. sodium.
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