Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Total time: 3600 s
Yield: 6 people
Cuisine: American
Ingredients: 3.5 lbs. of large clean clams; 1/3 lb. bacon (cut into small cubes); 4 tablespoons Extra Virgin Olive Oil from Spain; 1 chopped onion; 2 stalks chopped celery; 1 lb. potatoes (2 medium sized potatoes) cut into 2 cm cubes; 1 leek (sliced); 1 bay leaf; 34 oz. (1 liter) fish stock; 16 oz. chopped canned tomatoes; 2 tablespoons parsley; Salt and pepper

Olive Oils from Spain @oliveoilsspain

Spain

The Manhattan Clam Chowder is a fun dish for a dinner party that no one will expect. The flavor of the clams tastes delicious when turned into a hearty stew. Try it out for yourself!

Olive Oils from Spain @oliveoilsspain

Spain

The Manhattan Clam Chowder is a fun dish for a dinner party that no one will expect. The flavor of the clams tastes delicious when turned into a hearty stew. Try it out for yourself!

Saved

Ingredients

60 minutes

6 people

3.5lbs. of large clean clams
1/3 lb.bacon (cut into small cubes)
4 tablespoonsExtra Virgin Olive Oil from Spain
1chopped onion
2 stalkschopped celery
1 lb.potatoes (2 medium sized potatoes) cut into 2 cm cubes
1leek (sliced)
1bay leaf
34 oz. (1 liter)fish stock
16 oz.chopped canned tomatoes
2 tablespoonsparsley
Salt and pepper

Saved

Steps

60 minutes

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.