Manhattan Clam Chowder
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Manhattan Clam Chowder
Category
Soups and Breads
Ingredients
- 3 ounces salt pork, very small dice
- 1 tablespoon Fustini's Delicate SELECT olive oil
- 1 sweet onion, mall dice
- 3 stalks celery, very small dice
- 2 carrots, peeled and small dice
- 4 cups whole peeled tomatoes, crushed with your hand
- 1 1/2 cups seafood stock
- 1/2 cup clam juice
- sprig of thyme
- 2 sprigs of parsley
- salt and pepper
- 1 cup potatoes - peeled and cut into a large dice
- 24 Littleneck clams or 12 ounces canned clams drained
- splash of Fustini’s 18 Year Balsamic Vinegar
Ingredients
Directions
- Place salt pork into a medium-size pot over moderate heat and cook until all fat has rendered and the pork pieces are brown. Add Fustini&rsquo,s olive oil, onion, celery and carrot and cook for 5 minutes, stirring frequently. Add the tomatoes, seafood stock, clam juice, thyme and parsley and bring to a simmer. Cook over low heat until the tomatoes have broken down and the soup has thickened slightly - 60 minutes. Season with salt and pepper and add the potatoes. Simmer soup until potatoes are tender - 15 minutes. Add little necks and cook until fully opened. To serve, place some of the littlenecks into each service bowl and ladle some soup over top. Drizzle with some Fustini&rsquo,s 18 Year Balsamic Vinegar and serve.