Manhattan Clam Chowder

Manhattan Clam ChowderI don’t know why I haven’t made this lately. I developed this recipe for a fish and seafood class I used to teach at the local culinary school. It might seem bell-less and whistle-less but don’t let it fool you. It is a workhorse soup that is deeply satisfying in a working class bar sorta way. It can easily be whipped up right out of the pantry. Take note not to get carried away with the horseradish. It is subtle in the amount given, just enough to be a mysterious secret ingredient, but if you add more it takes over.

Makes 8 six ounce servings

2 eight oz. bottles Bar Harbor clam juice

2 six oz. cans Bar Harbor clams, drained, chopped and juice reserved

4 ounces bacon, diced

1 1/2 cup yellow onion, peeled and small dice

1/2 cup leek, white part only, small dice

1 cup celery, rinsed and small dice

2 teaspoons garlic, minced

1/8 heaping teaspoon celery seed

1/2 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes

2 cups yukon gold potatoes, peeled and 1/2 inch dice

28 ounces Pomi brand chopped tomatoes

1/2 to 3/4 teaspoon prepared horseradish

1. Place a 3 1/2 quart heavy bottomed pot over medium heat. Add the bacon and render the fat until it is crisp tender, not crunchy.

2. Add the onion, celery and leek. Saute the vegetables until they are tender but not browned.

3. Add the garlic, celery seed, oregano, thyme and red pepper flakes. Saute until they become fragrant. A minute or so.

4. Add the clam juice and reserved juice. While you are waiting for the broth to come to a boil taste it and, depending on how salty the clam juice is, season it with salt and fresh ground black pepper.

5. Once the broth is boiling add the potatoes, bring back to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes then add the tomatoes and clams, bring to a boil again then reduce the heat, taste and adjust the seasoning, then simmer until the potatoes are done, about 20 minutes.

6. Just before serving add the horseradish making sure to thoroughly stir it in.

New England Clam Chowder

A good bowl of creamy chowder has always been one of my favorites. Even when I was a little kid I would gobble the stuff up.  As I have become more refined (defined: I have stopped eating with my hands and slurping my food) I don’t care so much for the clam shack version that is thick and goopey, although I give you directions for thickening the soup with flour.

This is the real deal and anyone who says,  “but it doesn’t have whole clams in it,” eats more with their eyes then there mouth.  I have yet to find a shell-with-clam in chowder that is any better then clams from a can.  Prove me wrong is my challenge because I would love to be.  After all I like the idea of being out claming then coming in and cooking up a pot of chowder on a blustery noreaster New England eve.

Makes 8 six ounce servings

2 eight oz. bottles Bar Harbor clam juice

2 six oz. cans Bar Harbor clams, chop them if they are whole, juice drained and reserved

4 oz. bacon, diced

1 tablespoon unsalted butter

2 cups yellow onion, small dice

1 cup celery, washed, trimmed and small dice

1 tablespoon garlic, peeled and minced

1 1/2 teaspoons dried thyme

1/8 teaspoon fennel seed, ground

2 bay leaves

2 tablespoon all purpose flour (optional, depends on if you want thick chowder or not)

2 cups yukon gold potatoes, peeled and 1/2 inch dice

16 oz half and half

salt and fresh ground white pepper

1 1/2 tablespoon chives, minced

1 tablespoon flat leaf parsley, minced

1. Place a 3 1/2 quart heavy bottomed saucepan over medium heat and add the bacon. Let the bacon render its fat (you should have about two tablespoons of fat in the pan) and saute it until it becomes crispy, not crunchy, and starts to brown.

2. Add the butter, onions and celery. Saute the vegetables until they are tender but do not brown them. Add the garlic, thyme and fennel. Saute until the spices become fragrant, not even a minute.

3. If you want thicker chowder add the flour and stir it around letting it absorb the fat. Once the flour starts to smell the slightest bit nutty add the clam juice and the reserved clam juice. It is important to cook the flour taste out of the flour so be patient and make sure you cook it long enough.

4. Add the half and half. Bring the liquid to a boil and add the potatoes. Bring it back to a boil and then reduce the heat to the lowest simmer setting you stove has. Taste the soup to see how salty the clam juice is, adjust the seasoning by adding more salt if necessary. Add a few grinds of white pepper. Cover the pot and let it simmer for 30 minutes or until the potatoes are cooked through.

5. Add the clams, turn off the heat and let the chowder sit, covered, for one hour to let the flavors meld.

6. Before serving add the parsley and chives. Adjust the seasoning and reheat the chowder till hot. Serve.

Old Bay Oyster Crackers (can be made a day in advance)

2 tablespoons vegetable oil

1 tablespoon Old Bay Seasoning

a two finger pinch of fine sea salt

5 cups oyster crackers

1. Preheat the oven to 350 degrees.

2. Combine the oil, seasoning and salt in a mixing bowl.

3. Add the crackers and toss to coat them well with the oil.

4. Spread then out on a baking sheet and bake them for 10 minutes or until they start to take on a little color. Cool.