Manhattan Clam Chowder for Helping Hands at #SundaySupper

It is always so saddening to hear when a huge storm hits and people are out of their homes and in temporary shelters only to live through the aftermath to try and pick up the pieces of their lives and carry on. This of course was the case with the devastation of Hurricane Sandy. Here at #SundaySupper we are reaching out with Helping Hands to try to offer our support to those in need.

Personally I think of bringing over food the second I hear of someone in need, sick, newborn or tragedy. That is the way that I know how to help out. I thought of Manhattan Clam Chowder and it being so appropriate for this situation. A big thick and hearty chowder that will warm the soul and help anyone through hard times.

I was trying to think of what to bring to this #SundaySupper but it all came together when I brought home fish stock from a local vendor at the Calgary Farmer’s Market. The Stock and Sauce Company carries loads of different dips, pate, soups, chili, stews, stocks and loads more. I haven’t had time to work on a good fish stock so when I see it I put it into my freezer to create something fantastic with at a later date. This was the case with the Clam Chowder you see here today. I perused a list of ingredients in my head and put this wonderful soup together for you. I hope you find it in your heart to donate to one of the very worthy organizations that we have listed here. When we come together we can make a difference.

A big hearty bowl of Manhattan Clam Chowder will fill you up and warm you to your toes!!

Manhattan Clam Chowder for Helping Hands at #SundaySupper

Author: Tara Noland

Recipe type: Soup

Prep time: 30 mins

Cook time: 35 mins

Total time: 1 hour 5 mins

Serves: 6

A thick and hearty chowder that will warm you to your toes!!

Ingredients

4 strips of bacon, cut into lardons
1 Tbsp. butter
1 onion, diced
2 cloves garlic, minced
16 baby carrots, sliced
2 celery stick, diced
⅓ cup flour
⅔ cup white wine
1 liter fish stock
28 oz. can diced tomatoes
1 tsp. thyme
½ tsp. crushed red pepper flakes
Salt and pepper to taste
12 baby red potatoes, cut into medium dice
1 lb. fresh clams
142 gm. can of clams

Instructions

In a large pot saute lardons until slightly crisp, remove onto a paper towel. Drain fat from pot. Add the butter and melt. Add the onions, garlic, carrots and celery and saute until the onions are transparent and scrape up the bits of bacon from the bottom of the pan.
Add the flour and stir for about 1 min. Slowly add in the wine incorporating it into a paste. Slowly add the fish stock until it loosen up to a soup like consistency, then add the tomatoes. Add the red pepper flakes, thyme and salt and pepper. Bring to a boil and let simmer for 10 min. Add the potatoes and simmer to 15-20 until just tender.
Add the fresh clams and continue to cook for about 7 min. until clams open up. Add the canned clams and stir to just heat through. Serve piping hot with a big loaf of crusty bread.

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Come and see what else we have to offer you with our Helping Hands here at #SundaySupper.

Breakfast and Brunch:

Orange Rolls from That Skinny Chick Can Bake!!!
12-Grain Buttermilk Pancake Mix from What Smells So Good
Cranberry Bread from Home Cooking Memories

Comforting Casseroles and Entrées:

Pork Chop Casserole from In the Kitchen with Audrey
Basic Lasagna from Fast Food 2 Fresh Food
Italian Sausage and White Bean Bake from Girlichef
Spanish Chicken with Chorizo and Potatoes from Crispy Bits n Burnt Ends
Turkey and Vegetable Pasta Bake from Gotta Get Baked
Baked Salmon with Cucumber Salad from The Urban Mrs.
Enchilada Pasta Casserole from Dinners Dishes and Desserts
Spaghetti Pizza Bake from Small Wallet Big Appetite
Gluten Free Spaghetti Squash with Pancetta from No One Likes Crumbley Cookies
Cabbage Koftas from Soni’s Food
Bowtie Marinara with Goat Cheese from Family Foodie

Warming Soups and Sides:

New England Clam Chowder from The Meltaways
Italian Wedding Soup from Hezzi-D’s Books and Cooks
Soul Warming Butternut Squash Soup from Cupcakes and Kale Chips
Creamy Tomato Soup with Grilled Cheese “Croutons” from Damn Delicious
Corn Basil Handpies from Vintage Kitchen Notes
Manhattan Clam Chowder from Noshing with the Nolands
Comforting Broccoli Cheese Soup from Juanita’s Cocina
San Antonio Chicken Tortilla Bake from The Weekend Gourmet
Peruvian Steak and Potato Stir-fry from Hip Foodie Mom
Simple Southern Red Potato Salad from Mama Mommy Mom
Homemade Chicken Soup from Daddy Knows Less
New Orleans Red Beans and Rice for Those in Need from The Catholic Foodie
Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP

Sweet Endings:

Pound Cake Loaf from Magnolia Days
Fall Apple Pie from Cravings of a Lunatic
Dairy-free Marble Cake {Marmorkuchen} from Galactopdx
Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing from The Realistic Nutritionist
Orange Pound Cake from Basic n Delicious
Spicy Gingerbread with a Mocha Glaze from Daily Dish Recipes

If you are interested in making a donation to help the hurricane victims, here are links to the two charitable organizations we support and recommend:

Please join on us on Twitter for #SundaySupper on November 25, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe ideas for #HelpingHands on our #SundaySupper Pinterest board so we can share them with all of our followers.