Market Diner Clam Chowder Recipe:
Manhattan Chowder
2 oz olive oil
4 slices bacon, small dice
½ cup celery, diced
½ cup onion, diced
½ cup carrot, diced
1 ½ lbs red potato, diced
3 bay leaves
48 oz clam juice
3 6.5 oz cans chopped clams
28 can chopped tomatoes with juice
½ tsp oregano
Pinch crushed red pepper flakes
In a large stock pot under medium heat add oil and bacon and sauté until golden brown. Add celery, onion, carrot and sauté for 5 minutes. Add pepper flakes, salt, pepper, potatoes and sauté for additional 5 minutes. Add clam stock and tomatoes with juice and increase heat and bring to a simmer (do not allow to boil.) Remove from heat add clams, oregano and taste for re-seasoning. Serve with crusty bread.
New England Chowder
2 oz olive oil
4 slices bacon
½ cup celery
½ cup onions
1 ½ lbs red potato, diced
1 stick (4 oz) butter
3 Tbsp flour
3 bay leaves
48 oz clam juice
3 6.5 oz cans chopped clams
6 oz heavy cream
Salt & pepper to taste
In a large stock pot under medium heat add oil and diced bacon. Render fat from bacon until crispy. Add celery, onion, potatoes, bay leaf and seasoning and sauté for 5 minutes. Add butter and melt then add flour. Cook flour while constantly stirring for 2 minutes. Add clam juice and increase heat to high while constantly stirring. Bring to a slow simmer until potatoes are tender. Remove from heat. Add heavy cream and thyme. Taste for additional seasoning. Serve with croutons atop.
