Manhattan Clam Chowder

Recipes of Soups

USA Cooking

Ingredients serves 6

• 4 tablespoons butter
• 2 cups onion, finely chopped
• 1 stalk of celery, chopped
• 5 cups chicken stock
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and pepper
• 1 large can tomatoes, drained and finely chopped
• 1 cup parsley, chopped
• 1 potato, peeled and diced
• 3 dozen small, fresh clams

Preparation

1 Melt butter in a large pot over medium heat. Add the onion and celery and cook, covered, over low heat for 25 minutes. Add all remaining ingredients except the clams and cook semi-covered for 30 minutes or until the potatoes are soft.

2 Meanwhile, scrub the clams and place them in a pot with a little water. Steam over medium heat until they open. Remove the clams from their shells and reserve the cooking liquid. Chop the clams and add them and the liquid to the soup.

3 Correct the seasoning and serve very hot.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This full-flavored soup is perfect for recovering from the "night before. The flavor of clams, complemented by the sweetness of the dish requires a wine that is big, fruity, and well-rounded, such as an un-oaked varietal Chardonnay to heighten the characteristics of the dish – the younger the better.