Ingredients for B C Ferries Manhattan Clam Chowder For First Class Passengers
- Smoked Bacon
- 1 cup chopped onion
- 2 cloves minced garlic (1 tsp)
- 1/2 cup chopped celery
- Green Pepper
- Carrot
- Flour
- 1/2 cup dry white wine (such as Pinot Grigio)
- Clamato Juice
- 2 tbsp tomato paste (optional)
- Green Chilies
- 1 tsp red pepper flakes (optional)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- Worcestershire Sauce
- 1 tsp salt
- Diced Tomatoes
- Potato
- 2 lbs chopped clams (fresh or canned)
- 1 (10 oz) can diced tomatoes and green chilies (Rotel)
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How to Make B C Ferries Manhattan Clam Chowder For First Class Passengers
- In a large pot or Dutch oven, sauté 1 chopped onion (1 cup) and 2 cloves minced garlic (1 tsp) in 2 tbsp olive oil until softened. Add 2 chopped celery stalks (1/2 cup) and continue to cook for another 5 minutes.
- Stir in 1/2 cup chopped zucchini, 1/4 cup finely chopped fennel bulb, and 1 tsp red pepper flakes (optional). Cook for 2 more minutes.
- Add 2 tbsp chipotle adobe sauce (or 1 tbsp smoked paprika and 1 tsp liquid smoke), 1 (28 oz) can crushed tomatoes, 4 cups clam juice, 1/2 cup dry white wine (such as Pinot Grigio), 1 (10 oz) can diced tomatoes and green chilies (Rotel), 2 tbsp tomato paste (optional - omit if using chipotle adobe), 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
- Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
- Add 2 lbs chopped clams (fresh or canned), and continue to simmer until the clams are cooked through, about 5-7 minutes. Do not overcook!
- Stir in 1/4 cup chopped fresh parsley and taste and adjust seasoning as needed. Garnish with additional parsley before serving.
- Serve hot with crusty bread and a crisp, dry white wine.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
45g
Fat
9g
Carbs
13g
