This Kicked-Up Manhattan Clam Chowder with Cholula Original Hot Sauce is super easy, comforting, and gets cooked in a single pot. Aside from love, the secret ingredient to this classic soup is Cholula Original. Everything from the briny clams, sweet peppers and acidic tomatoes gets elevated with a healthy amount of the good stuff! Think of Cholula as a conductor directing a symphony of delicious flavors! This is no ordinary hot sauce and just a little goes a long way!
Add garlic and cook 60 seconds. Add tomato paste, stir everything to combine and cook 1-2 minutes. Add clam juice, water, clam brine, tomatoes, potatoes, thyme and bay leaves. Season with tsp black pepper. Note: you may use all clam juice or a combination of clam juice and water.
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 Fustinis 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.
On Friday morning I was awoken by the sound of my phone buzzing with a text message it was an SVA Alert all offices were closed due to the inclement weather. So, as an SVA employee, this meant snow day! I put on my boots and trudged a half mile through the mixture of slush and powder to my studio, where I worked until late afternoon. As I made my trek home, my boots soaked through, I knew that I needed some warm comfort food for dinner. I did a mental survey of what I had in the pantry and fridge and quickly decided on a tomato-based clam chowder. Warm, spicy, and it would require no additional trip to the market! I served it with homemade croutons made with some stale, leftover french bread. Sam made a salad of arugula, pear and cheese with a simple dressing of rice vinegar, olive oil and honey. Soup and salad a perfect meal!
I always seem to have half a loaf of Italian or French bread leftover, and it goes stale before I can use it again. Croutons are a perfect solution theyre great in soup or salad. I like to make mine extra large.
Meanwhile, drain clams reserving juice; set clams aside. Add broth, clam juice, diced tomatoes, oregano and thyme to vegetable mixture. Bring to a boil. Add potatoes, reduce heat to medium-low and simmer 10 to 15 minutes or until potatoes are fork-tender.
A satisfying and warming chowder for rainy days or when the weather begins to cool. The addition of our Classic Spicy Tomato Sauce gives the chowder a delicious depth of flavor, not to mention a welcome hint of heat.
Manhattan clam chowder with spicy sausage vermont
Increase the heat to medium-high and add the bottled clam juice, stirring to scrape any browned bits off the bottom of the pot. dd the tomatoes in their liquid and the remaining ½ cup of the potatoes. ring the chowder to a simmer.
Cook bacon until crisp in a Dutch oven over medium-high heat; remove from pan onto paper towels and set aside. Drain all but 1 Tbsp. bacon drippings. Add onion, carrots, celery and garlic. Cook 5 minutes or until onion is tender, stirring frequently. Add tomato paste and red pepper flakes and cook about 1 minute for paste to brown slightly, stirring constantly.
For the past ten years weve been living aboard a boat spending summers in Maine with stops in Manhattan each spring and fall during our annual migration. Ive been fortunate to have had some wonderful chowder in both areas so I decided not to take a side, theyre both too good. So to remain neutral in the debate I created what I call New – Manhattan Chowder combining the best of both chowders into one. The silky texture of the cream along with a slight twang from the tomatoes makes for a sensational combination. And what better way is there to take the chill off a cold winter day than a warm bowl of clam chowder.
1. Varm olie i en suppepotte over medium varme. Tilsæt bacon og saut indtil begyndelsen til skarpe, ca. 2 minutter. Tilsæt løg, kartofler og fennikel og saut i 2 minutter eller indtil begyndelsen for at blødgøre. Tilføj rød curry sauce og saut yderligere 1 minut. Hæld i vand, vin og timian og koge. Tilsæt tomater, dække, drej varme til lavt og simmer sammen i 12 minutter eller indtil kartofler kun er kogt igennem.
Jeg er en Texas bedstemor og boede også i Californien og Illinois. Mange af mine opskrifter er fra min bedstemor og mor, såvel som mange af mine egne. Jeg har gjort dessert catering og sælge bagværk på eBay. Opskrifter sendt dagligt til familievenlige måltider og underholdende. Vær venlig at slutte mig i mit køkken!
