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Manhattan Clam Chowder for Freezing Recipe

Name: Manhattan Clam Chowder for Freezing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 5 slices bacon; 2 tablespoons olive oil; 1 large yellow onion (chopped (about 2 cups)); 2 stalks celery (chopped (1 cup)); 4-5 small carrots (peeled and chopped (about 3/4 cups)); 6 cloves garlic (minced with 1/2 tsp coarse salt (1 1/2 Tbsp garlic)); 2-3 bay leaves; 1/4 teaspoon celery seed; 4 sprigs of fresh thyme (chopped (1 tsp)); 1/2 teaspoon crushed red pepper; 3 cups Yukon Gold potatoes (peeled and cut into 1" cubes); 3 8-oz bottles clam broth plus 1 1/2 cups clam broth reserved from cans of chopped clams; 1/2 cups chicken stock; 1 28-ounce can of crushed tomatoes; 2-3 dried tomatoes (optional); 1 teaspoon kosher salt (divided); freshly ground black pepper (to taste); 4 6.5-oz cans of chopped clams ((I like Snows the best, but use your favorite brand)); 1/4 cup fresh parsley (chopped (for fresh garnish))

Farm to Jar

While the list of ingredients might look long, putting it all together for a large batch of wonderful Winter soup is fairly easy.

Ingredients

5 slices bacon

2 tablespoons olive oil

1 large yellow onion (chopped (about 2 cups))

2 stalks celery (chopped (1 cup))

4-5 small carrots (peeled and chopped (about 3/4 cups))

6 cloves garlic (minced with 1/2 tsp coarse salt (1 1/2 Tbsp garlic))

2-3 bay leaves

1/4 teaspoon celery seed

4 sprigs of fresh thyme (chopped (1 tsp))

1/2 teaspoon crushed red pepper

3 cups Yukon Gold potatoes (peeled and cut into 1" cubes)

3 8-oz bottles clam broth plus 1 1/2 cups clam broth reserved from cans of chopped clams

1/2 cups chicken stock

1 28-ounce can of crushed tomatoes

2-3 dried tomatoes (optional)

1 teaspoon kosher salt (divided)

freshly ground black pepper (to taste)

4 6.5-oz cans of chopped clams ((I like Snows the best, but use your favorite brand))

1/4 cup fresh parsley (chopped (for fresh garnish))

Method

In a large heavy pot or dutch oven add bacon and cook over medium heat until golden and crispy, about five minutes. Remove bacon to drain on paper towels and pour off all fat except 1 tablespoon.

Add 2 tablespoons olive oil to dutch oven and then add onion, celery, carrots. Cook, stirring frequently, for about 10 minutes, or until vegetables are softened. Do not brown the vegetables.

Add the garlic, bay leaves, celery seed, thyme and red pepper and cook over medium heat for 2 minutes.

Increase heat to high and add potatoes, clam broth and chicken stock, and bring to a boil. Cover and cook over medium high for 5 minutes. Add tomatoes, remaining 1/2 tsp salt, and hot sauces and continue to cook, covered, for about 10 minutes. If preparing for freezing, potatoes should be slightly soft , but not all the way softened (essentially parboiled). If preparing for immediate serving, cook until potatoes are tender.

Remove pot from heat and add reserved clams, season with additional salt and pepper if desired, (add parsley now unless you are freezing), and cover. Allow chowder to sit for up to 1 hour to meld flavors, but no more than one hour. If serving fresh, reheat chowder slowly without boiling. If freezing, cool completely and package in airtight containers and freeze solidly. When ready to serve, reheat slowly, making sure the chowder does not boil.Re-season with salt and pepper to your own taste and top with parsley.

Serve with your favorite hot sauce and sour cream if desired.

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