Manhattan clam chowder
Dear SOS: My husband thought the Manhattan red clam chowder at the Daily Grill in San Francisco (at the Handlery Hotel) was absolutely the best he’s eaten since he left Rhode Island. Would you be able to get the recipe? Thanks.
Elsie (and Wally) Chmiel
Torrance
Dear Elsie (and Wally): Sometimes there’s nothing better than a big bowl of good, hot soup. The Daily Grill’s Manhattan clam chowder is vibrant from the tomatoes, with just enough spice to warm you. It’s got plenty of plump little clams and is easy to make too.
In a large heavy-bottom stock pot, add the oil and heat over medium-high heat. Add the shallots, onions, leeks, thyme and bay leaves and saute for 8 to 10 minutes, or until the onions are softened.
Increase the heat to high and add the clams. Then reduce the heat to medium and cook for 5 minutes, stirring occasionally.
Add the black pepper, celery salt, clam juice, tomato paste and tomatoes. Increase the heat to high and bring the soup to a boil, then reduce the heat to a simmer and cook an additional 15 minutes.
Add the diced potatoes and simmer 10 minutes, or until tender. Season to taste with kosher salt and hot sauce. Serve immediately.
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