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Recipe Detail Page
Spiced Manhattan Clam Chowder
Spring 2009
This Thai-influenced clam chowder with its clean, slightly spicy taste is much more exciting than the original Manhattan chowders that are laden with tomatoes.
Serves 6
1 tbsp (15 mL) vegetable oil
1⁄2 cup (125 mL) diced bacon
1 cup (250 mL) diced onions
11⁄2 cups (375 mL) diced red potatoes
1 cup (250 mL) diced fennel
1 tsp (5 mL) Thai red curry sauce
2 cups (500 mL) water
1⁄2 cup (125 mL) white wine
1 tsp (5 mL) fresh thyme,or 1⁄4 tsp (1 mL) dried
2 cups (500 mL) canned tomatoes
18 littleneck or cherrystone clams
2 tbsp (25 mL) chopped parsley
2 tbsp (25 mL) lime juice
Salt and freshly ground pepper
1. Heat oil in a soup pot over medium heat. Add bacon and sauté until beginning to crisp, about 2 minutes. Add onions, potatoes and fennel and sauté for 2 minutes or until beginning to soften. Add red curry sauce and sauté another 1 minute. Pour in water, wine and thyme and bring to boil. Add tomatoes, cover, turn heat to low and simmer together for 12 minutes or until potatoes are just cooked through.
2. Raise heat to high and add clams. Boil until shells open, about 5 to 6 minutes, removing clams as they open. Reduce heat again. Reserve 6 clams for garnish, and remove clam meat from remaining shells, saving any clam juice for soup. Return clam meat to soup, add parsley and lime juice and simmer together for 1 minute. Season with salt and pepper. Garnish each serving with a reserved clam in its shell.
Serves 6
