Fire Roasted Manhattan Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Wonderful tomato based clam chowder with smokey flavor from bacon and fire roasted tomatoes. Ingredients:
6 slices thick cut bacon,cut crosswise 1/4 thick |
3 tbs. extra-virgin olive oil |
6 cloves garlic,chopped |
1 onion,fine chopped |
2 ribs of celery with leafy greens,stlks and leaves finely chopped seperately |
1 large baking potato,peeled and chopped |
one 28 oz. can dice fire-roasted tomatoes |
one 14.5 oz. can chicken broth |
two 10-oz. cans baby clams or chopped clams packed in water,liquid reserved. |
salt and pepper |
Directions:
1. In a large saucepan,over medium heat,cook the bacon,stirring occasionally,until the fat renders,about 6 minutes;discard the fat. Add the olive oil and garlic and cook,stirring,until golden,2-3 mins.Add onion and celery stalks and cook,stirring,until softened,about 6 mins. Stir in the potato,the tomatoes and their juice and the chicken broth and bring to a boil. Reduce the heat and simmer until the potato is tender,15 to 20 mins. Stir in the clams with their liquid and cook to warm thriugh. Stir in the chopped celery leaves and season with salt and pepper..
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