Chowder, Clam (Manhattan)

Malzemeler

•250g (1 large) onion, diced

•150g (2 large) carrots, diced

•150g (½ small bulb) fennel, diced

•500g (2-3ea) russet potatoes, medium diced (½” cubes)

•20g (5-6 cloves) garlic, smashed or minced

•3 slices (150g) thick cut bacon, small diced

•Olive oil

•4 180g cans of minced clams

•500g (2 8oz cans) bottled clam juice

•25g (1 1/2T) tomato paste

•100g/mL dry white wine

•Can of whole peeled tomatoes

•20g (1/3c) parsley, chopped

•25g (4t) fish sauce

•salt

Yöntemler

1. Prep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (2c) of clam juice and 325g minced clams.

2. Prepare tomatoes by removing 4 whole tomatoes from the can. Dice the 4 tomatoes, blending the remaining tomatoes in the can with an immersion blender then add the diced tomatoes back into the can.

Chowder Base Preparation:

1. In a large heavy-bottomed pot over medium-low heat, add 2T olive oil, and diced bacon, stir and render bacon fat for 5-7 minutes without browning.

2. Increase heat to medium, then add diced onions, carrot, fennel, garlic, a strong pinch of salt, and tomato paste. Sweat over medium heat for 5 minutes.

3. Pour in wine to deglaze. Cook until reduced.

4. Add canned clam juice (300g), bottled clam juice (500g), diced potatoes, prepared tomatoes, and bring to a simmer over medium to med-high then reduce the heat to medium-low to gently cook the potatoes for about 10 min, stirring halfway through.

5. When potatoes are soft (but not mushy), add drained clams, parsley, and fish sauce.

6. Taste for seasoning and add salt if needed.

7. Garnish with fresh cracked black pepper and a drizzle of good olive oil.