With the advent of the cold weather, soup is always a good idea.
It warms you up from the inside out and makes you feel all cozy and content.
After Thanksgiving was over I thought I’d make some turkey soup – but alas – Tom Turkey had none to give so I opted for a giant can of clams from Costco and made some Manhattan Clam Chowder.
I love the New England version I make, but since my dad was over, and hates the creamy version, I whipped up my spicy version of Manhattan.
Now I never write down recipes – but I’m making a valiant effort to recreate it!
- 6 slices bacon, chopped
- 6 cloves garlic, sliced thin
- a few good shakes of Italian seasoning
- 1 tbsp olive oil
- 1 giant 3 lb can of clams from Costco
- 1/2 cup white wine
- 3 tablespoons butter
- 1 large red onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1 link chorizo, sliced into 1/2-inch rounds – optional – I only use it if I have it in the fridge
- 1 tablespoon all-purpose flour
- 2 handfuls of potatoes – cut into small cubes
- 1 lg can diced tomatoes with juices
- 1 tablespoon sugar
- 1 – 2 tablespoons red pepper flakes
- 2 sprigs fresh thyme
- 1/2 bunch fresh parsley, leaves chopped
- Sea salt and freshly ground black pepper
- Directions
Drain clams through strainer and reserve broth.
In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve.
Melt the butter in olive oil in a the same pot over a medium flame. Add the onion, celery, garlic, 1/2 to 1 tbsp Red Pepper Flakes and chorizo (optional) and cook until the onion is translucent, 4 to 5 minutes. Season with salt and pepper.
Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the potatoes and add the wine and stir. Add clam broth and bring to a simmer, stirring until smooth. Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with Sea Salt and freshly Ground Black Pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.
Add clams. Stir well, season again, if needed, with sea salt and Freshly Ground Black pepper, and serve immediately
ENJOY!
© 2012 J. H-M and CultureChoc2010.
