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Clam chowder "Manhattan"-Manhattan clam chowder

Clam chowder "Manhattan"-Manhattan clam chowder

This soup is cooked in one of my favorite restaurants in new York, "Red Lobster". This is a light, summer soup. Very tasty and flavorful.

Cooking time- Number of servings-

Ingredients for Clam chowder "Manhattan"-Manhattan clam chowder

Step-by-step instruction of cooking Clam chowder "Manhattan"-Manhattan clam chowder

Step 1

Here are the clams that I used. Sure they need a good wash and check that the shells were closed. If the shell is not tightly closed, the shellfish should not be consumed.

Step 2

To shift the shells on a plate and remove meat from them.

Step 3

In a pan pour 1 tablespoon of vegetable oil and add sliced (about 1cm) bacon. Cook, stirring occasionally, until Golden brown. About 7 minutes.

Step 4

Then remove the bacon from the pan and put on paper towel to excess fat stack.

Step 5

In a pot, where the remaining bacon grease, add 1 tablespoon of vegetable oil, put chopped onion, celery and garlic. Cook on medium heat for about 7 minutes. Vegetables should be slightly Golden.

Step 6

Then add to the vegetables chopped tomatoes, tomato juice, broth from the clams and cut into small cubes the potatoes. Cook on high heat until cooked potatoes. About 8-10 minutes.

Step 7

Shellfish cut in half, oregano and parsley finely chop and add to soup. Cook with the lid closed for about 1 minute. If desired, season with salt and pepper. But the clams and bacon by themselves are salty, so I never salt is not added.

Step 8

Serve immediately, while hot.