Clam Chowder 3
Submitted by Shari33
A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.
YIELD
4 servingsPREP
15 minCOOK
41 minREADY
1 hrsThis is Manhattan-style chowder the way it was meant to be made: with fresh clams steamed in your own kitchen, not poured from a can.
The clam steaming liquid becomes your stock, giving the broth a clean, oceanic backbone that no bottled clam juice can match.
Onions, peppers, celery, and paprika get sauteed in butter until soft, then flour thickens the base before potatoes, diced clams, and chopped tomatoes join the pot for a final simmer.
This chowder actually improves over the next few days, so make a full batch.
Pro Tips
- Steam the clams in a quart of water and save every drop of that liquid. It’s liquid gold for the chowder base.
- Cook the potatoes separately so they don’t cloud the broth or turn mushy.
- Clam base (concentrated clam paste) is available at most fish markets and adds an extra layer of umami. A little goes a long way.
Ingredients
Directions
Steam clams in 1 qt.
water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5 to 10 min. Drain. In a large pot, sauté the onion, peppers, celery, and paprika in butter until the vegetables are ten- der, about 6 min. Add flour and Accent, stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, and clams. Allow to simmer for 15 min. Add tomatoes and simmer for 5 to 10 min., covered. Serve. This recipe may be kept for a week. The clam base may be purchased at any fish market.
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