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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have been wanting to make a Manhattan-style clam chowder for years and never got around to it. Well today - while avoiding going to the Grocery store - I finally got that can of baby clams off the shelf. Enjoy. Ingredients:
4 tbsp pesto olive oil (i had it so i used it plain is fine) |
4 stalks celery diced |
1 medium sweet onion diced |
5 cloves garlic minced |
1/2 cup diced carrot |
1 small yellow bell peper diced |
1/8 cup fresh parsely chopped |
1/8 cup fresh basil chopped |
15 spears gerties finest pickled asparagas |
1 large potatoe cubed |
4 slices cooked turkey bacon chopped |
2 cans (15oz) diced tomatoes with liquid |
64 oz bottle of clamato juice coctail |
1 cup clam juice |
28 oz can baby clams with liquid |
1 cup white wine |
8 dashes of tabasco |
4 dashes of worstershire sauce |
1/8 tsp white pepper |
1 tbsp old bay seasoning |
Directions:
1. Get out your biggest soup pot and heat the oil in it. I happened to have the pesto olive oil so I used it but plain is fine.
2. Drop the celery, onion and cloves into the oil and saute them until they are translucent. Keep tossing so they don't burn.
3. Add in the carrot and bell pepper and get them softened up. They will add a little moisture to the mix as they cook. Keep it tossing.
4. Time for the parsely, basil and asparagus. I love getting fresh herbs from Mom's garden. Basil, parsely and rosemary are easy to grow, beautiful & butterflies love them too. I had the pickled asparagus but canned will be fine. If you don't used pickled just toss in a couple of shakes of vinegar to give the soup a bit of acid.
5. Pour in the Clamato, clam juice, white wine, baby clams, bacon and potatoe. Mix well and bring up to a good strong simmer.
6. Add in tabasco, worstershire, white pepper and Old Bay seasoning. Reduce heat a bit and let it do a gentle simmer for about 30 minutes or until the potato is soft. Stir often and adjust spices to suit yourself.
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