Joe's Stone Crab Manhattan Clam Chowder

Joe's Stone Crab Restaurant Recipe

Serves 8

4 ounces salt pork, cut in 3/4 inch pieces
2 onions, peeled and chopped coarse
3 medium carrots, chopped
2 ribs celery, trimmed and chopped
2 garlic cloves, minced
1 1/2 pounds chopped clams, with their liquid
2 (3 oz.) bottles clam juice
3 (14 oz.) cans tomatoes, with liquid
1/4 cup tomato paste
1/3 cup ketchup
1 tablespoon Kitchen Bouquet
2 teaspoon dried thyme
salt and pepper
3/4 pound potatoes, peeled, cut in eights lengthwise, and sliced
1/2 small green pepper, chopped
3 tablespoons flour mixed with 3 tablespoons cold water

Brown the salt pork in a large kettle over low heat, stirring, until golden, about 20 minutes. If there is more than 2 tablespoons of fat, pour off ad discard the excess. Add the onions, carrots, and celery and cook over medium low heat until they begin to soften, about 10 minutes. Add the garlic and cook 2 minutes longer.

Drain the clams, reserving their liquid, and set aside. Measure the drained clam liquid, add the bottled clam juice and the liquid from the canned tomatoes. Add enough cold water, if needed, to make a total of 7 cups. Add this liquid and the tomatoes to the vegetables. Stir to break up the tomatoes, then stir in the tomato paste, ketchup, Kitchen Bouquet, and a pinch of salt and pepper. Simmer, uncovered, for 45 minutes. Add the potatoes and simmer, uncovered, until the potatoes are tender, about 25 minutes longer.

Add the reserved chopped clams and the green pepper to the soup. Simmer 5 minutes longer. Stir the flour and cold water mixture into the simmering soup, with a few more grindings of pepper. Simmer 2 minutes longer. Correct seasonings and serve hot.

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