Sunday, February 10, 2008

Manhattan Clam Chowder

Hmph...finally got around to making this. I've been meaning to, oh, forever or so. Spicy, warming, good for ya.

1 Tbsp extra virgin olive oil (or butter)
1 large yellow onion, roughly chopped
1 celery stalks, roughly chopped
1 garlic clove, minced
1 strip bacon, diced
1/2 Tbsp flour
1 (8 oz) bottles clam juice along with 1 cup water
1 can high-quality diced tomatoes, processed until smooth
2 cups Clamato
1/2 Tbsp sugar
1/2 Tbsp red pepper flakes
1 sprig of fresh thyme or 1/4 tsp dried thyme
1/2 bunch fresh flat-leaf parsley, chopped
1 potato, scrubbed and cubed
1 (6.5 oz) can of chopped clams, juice drained and reserved
salt and fresh ground pepper to taste

1. In a large saucepot, heat olive oil over medium heat and toss in the onion, celery, garlic, and bacon; cook 4-5 minutes until the onion is wilted and translucent. Stir in the flour until it blends
into a paste.

2. Slowly whisk in the clam juice until smooth. Add tomatoes, Clamato, and sugar and give a good stir. Toss in the pepper flakes, thyme, and parsley. Season with salt and pepper.

3. Add the potato, bring to a boil, and boil hard for about 5-10 minutes or until the potato start to
break down. Then reduce the heat, cover, and simmer for 10-15 minutes. Add clams and simmer an additional 8 minutes or longer as flavors come together. Season again as needed and serve.

WW hand-wringers take note, each cup of this is two points. Enjoy.

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