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Manhattan Clam Chowder

Irvin Lin
  • 165 minutes
  • Serves 4

INGREDIENTS

5 cups

Clam, juice

5

lbs Littleneck clam

2

Celery, ribs

1

Celery, rib

1/4 cup

Celery, leaves

1 lb

Chanterelle or shitake mushrooms

32

Cherry tomato

1 cup

Corn, frozen kernels

1 1/2

Garlic heads

1/2 cup

Parsley, leaves

1

Shallot

3

Shallots, medium size

3

large sprigs Thyme

3

Tomatoes, medium

3 1/4 cups

Chicken broth

1 can

Tomato paste

2 tsp

Balsamic vinegar

1

Balsamic vinegar

1/4 cup

Cornstarch

1/8 tsp

Granulated sugar, white

2

Salt and pepper

1/8 tsp

Sea salt

6 tbsp

Olive oil

1

Olive oil, Extra virgin

3 tbsp

Butter, unsalted

2 tbsp

Butter

1 cup

Vermouth