Manhattan Clam Chowder

  • Sopas
  • 60+
  • Medium

Ingredients (4 pax )

  • 3.5 lbs. of large clean clams
  • 1/3 lb. of bacon (cut into small cubes)
  • 4 tablespoons of Extra Virgin Olive Oil from Spain
  • 1 chopped onion
  • 2 stalks of chopped celery
  • 1 lb. of potatoes (2 medium sized potatoes) cut into 2 cm cubes
  • 1 leek (sliced)
  • 1 bay leaf
  • 34 oz. (1 liter) of fish stock
  • 16 oz. of chopped canned tomatoes
  • 2 tablespoons of parsley
  • Salt and pepper

Manhattan Clam Chowder Recipe 

Quahogs, Littleneck, Topneck, Cherrystone, Chowder, Mahogany........Arbequina, Aloreña, Hojiblanca, Picual, Verdeja, Verdial. Do you know what all these names have in common? They’re all varieties of clams and olives, respectively. And what do they have in common? Well, not much actually, but when you put them together they can make the perfect combination.
You know when someone asks you "do you know how to cook?” Well, now you can answer them with your head held high: "Yes, I do, why not come to my place and I'll show you?"

Imagine the surprise they’ll get when they see that it’s not out of a can.  Besides being super tasty, it’s also healthy, since this recipe is worthy of belonging to the Mediterranean Diet, where Extra Virgin Olive Oil from Spain is a fundamental ingredient.

Get ready! From now on you’ll be the most popular host ever.

Preparation:

  1. To clean the clams, first discard any that are open or broken.  Put them into a bowl with cold water and add some salt. Leave them for about 30 minutes to an hour. Then, remove the clams with your hands and put them into a clean pot.
  2. Heat the Extra Virgin Olive Oil from Spain (about 2 tablespoons) in a shallow pan and sauté the onion and celery for 5 minutes. Next, add the bacon and cook for 3 minutes.
  3. Pour the stock into the pan and add the potato, leek, tomato and bay leaf. Stir and cover. Cook for 15 minutes, season with salt and pepper. Remove from the heat.
  4. In another pan, without water, cook the clams for 5 minutes until they open. Remove them and separate them from their shells, keeping some aside in their shells for serving.
  5. Lastly, add the clams to the soup and serve in individual bowls with some of the clams in their shells. Add a splash of Picual Extra Virgin Olive Oil from Spain which will lend it some sharp, peppery nuances. Finish with a sprinkle of chopped parsley on top.

TIP: if you’re serving the dish on a slate, you can use the Extra Virgin Olive Oil from Spain to give it a bit of luster. Dampen a napkin with some olive oil and rub it over the slate to give it the shine you want.

Manhattan Clam Chowder

  • soups
  • 30m.
  • easy
  • soups
  • 15m.
  • easy
  • soups
  • 60m.
  • medium
  • soups
  • 30m.
  • easy
  • soups
  • 15m.
  • easy

What do you feel like?