Step-by-Step Guide to Prepare Gordon Ramsay Manhattan Clam Chowder

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, manhattan clam chowder. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. The delicious and easy way of making Manhattan clam chowder. I usually end up using freshly shucked clams and adding in a half bottle of clam juice.

Manhattan Clam Chowder is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Manhattan Clam Chowder is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook manhattan clam chowder using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Manhattan Clam Chowder:

1. Prepare 3.5 lbs. of large clean clams
2. Get 1/3 lb. bacon (cut into small cubes)
3. Prepare 4 tablespoons Extra Virgin Olive Oil from Spain
4. Make ready 1 chopped onion
5. Get 2 stalks chopped celery
6. Prepare 1 lb. potatoes (2 medium sized potatoes) cut into 2 cm cubes
7. Prepare 1 leek (sliced)
8. Take 1 bay leaf
9. Get 34 oz. (1 liter) fish stock
10. Take 16 oz. chopped canned tomatoes
11. Take 2 tablespoons parsley
12. Take Salt and pepper

Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream. Of course, if you're looking for the cream based chowder we have that too. Bring water to a boil in a large pot. Transfer clams to a large bowl, reserving cooking liquid.

Steps to make Manhattan Clam Chowder:

1. To clean the clams, first discard any that are open or broken. Put them into a bowl with cold water and add some salt. Leave them for about 30 minutes to an hour. Then, remove the clams with your hands and put them into a clean pot.
2. Heat the Extra Virgin Olive Oil from Spain (about 2 tablespoons) in a shallow pan and sauté the onion and celery for 5 minutes. Next, add the bacon and cook for 3 minutes.
3. Pour the stock into the pan and add the potato, leek, tomato and bay leaf. Stir and cover. Cook for 15 minutes, season with salt and pepper. Remove from the heat.
4. In another pan, without water, cook the clams for 5 minutes until they open. Remove them and separate them from their shells, keeping some aside in their shells for serving.
5. Lastly, add the clams to the soup and serve in individual bowls with some of the clams in their shells. Add a splash of Picual Extra Virgin Olive Oil from Spain which will lend it some sharp, peppery nuances. Finish with a sprinkle of chopped parsley on top.
6. TIP: if you’re serving the dish on a slate, you can use the Extra Virgin Olive Oil from Spain to give it a bit of luster. Dampen a napkin with some olive oil and rub it over the slate to give it the shine you want.

Bring water to a boil in a large pot. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. If you are used to thick (or thin) cream-based, cracker-riddled, white clam chowder, this Manhattan clam chowder is a completely different beast. Not even remotely like the New England favorite.

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