Manhattan-Style Clam Chowder Recipe

Ingredients

1. Prep ingredients by dicing veggies and draining off and reserving the 500g bottled clam juice from the 4 180g cans minced clams.
2. This will result in approximately 300 g of clam juice and 325 g of minced clams.
3. Prepare tomatoes by removing 4 whole tomatoes from 1can whole peeled tomatoes.
4. Dice the 4 tomatoes, blending the remaining tomatoes in the can with an immersion blender then add the diced tomatoes back into the can.

5. In a large heavy-bottomed pot over medium-low heat, add 27g olive oil, and 150g thick cut bacon (small diced), stir and render bacon fat for 5-7 minutes without browning.
6. Increase heat to medium, then add 250g onion (diced), 150g carrots (diced), 150g fennel (diced), 20g garlic (smashed or minced), a strong pinch of salt, and 25g tomato paste.
7. Sweat over medium heat for 5 minutes.
8. Pour in 100g dry white wine to deglaze.
9. Cook until reduced.
10. Add the canned clam juice, bottled clam juice, 500g russet potatoes (medium diced), and prepared tomatoes.
11. Bring to a simmer over medium to med-high.
12. Then reduce the heat to medium-low to gently cook the potatoes for about 10 min, stirring halfway through.
13. When potatoes are soft (but not mushy), add drained clams, 20g parsley (chopped), and 25g fish sauce.
14. Taste for seasoning and add salt if needed.
15. Garnish with fresh cracked black pepper and a drizzle of good olive oil.

by Brian Lagerstrom · video^[2]

1. Prep ingredients by dicing veggies and draining off and reserving the 500g bottled clam juice from the 4 180g cans minced clams.
2. This will result in approximately 300 g of clam juice and 325 g of minced clams.
3. Prepare tomatoes by removing 4 whole tomatoes from 1can whole peeled tomatoes.
4. Dice the 4 tomatoes, blending the remaining tomatoes in the can with an immersion blender then add the diced tomatoes back into the can.

5. In a large heavy-bottomed pot over medium-low heat, add 27g olive oil, and 150g thick cut bacon (small diced), stir and render bacon fat for 5-7 minutes without browning.
6. Increase heat to medium, then add 250g onion (diced), 150g carrots (diced), 150g fennel (diced), 20g garlic (smashed or minced), a strong pinch of salt, and 25g tomato paste.
7. Sweat over medium heat for 5 minutes.
8. Pour in 100g dry white wine to deglaze.
9. Cook until reduced.
10. Add the canned clam juice, bottled clam juice, 500g russet potatoes (medium diced), and prepared tomatoes.
11. Bring to a simmer over medium to med-high.
12. Then reduce the heat to medium-low to gently cook the potatoes for about 10 min, stirring halfway through.
13. When potatoes are soft (but not mushy), add drained clams, 20g parsley (chopped), and 25g fish sauce.
14. Taste for seasoning and add salt if needed.
15. Garnish with fresh cracked black pepper and a drizzle of good olive oil.