Manhattan Clam Chowder

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.

Today we have Manhattan Clam Chowder for Helping Hands 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!!

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Manhattan Clam Chowder for Helping Hands at #SundaySupper

Yield: 6 Servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

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

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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
• 1/3 cup flour
• 2/3 cup white wine
• 1-liter fish stock
• 28 oz. can diced tomatoes
• 1 tsp. thyme
• 1/2 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

1. In a large pot saute lardons until slightly crisp, remove onto a paper towel. Drain fat from pot. Add the butter and melt.
2. 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.
3. Add the flour and stir for about 1 min. Slowly add in the wine incorporating it into a paste.
4. Slowly add the fish stock until it loosens up to a soup-like consistency, then add the tomatoes. Add the red pepper flakes, thyme, and salt and pepper.
5. Bring to a boil and let simmer for 10 min. Add the potatoes and simmer to 15-20 until just tender.
6. Add the fresh clams and continue to cook for about 7 min. until clams open up.
7. Add the canned clams and stir to just heat through. Serve piping hot with a big loaf of crusty bread.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 622Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 1871mgCarbohydrates: 88gFiber: 10gSugar: 11gProtein: 42g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.