B C Ferries Manhattan Clam Chowder For First Class Passengers Recipe

Ingredients for B C Ferries Manhattan Clam Chowder For First Class Passengers

• Smoked Bacon
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• Celery
• Green Pepper
• Carrot
• Flour
• 1/2 cup dry white wine (such as Pinot Grigio)
• Clamato Juice
• 2 tablespoons tomato paste (optional - omit if using chipotle adobe)
• Green Chilies
• 1 teaspoon red pepper flakes (optional)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• Worcestershire Sauce
• 1 teaspoon salt
• Diced Tomatoes
• Potato
• Baby Clams

How to Make B C Ferries Manhattan Clam Chowder For First Class Passengers

1. 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.
2. 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.
3. 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.
4. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
5. 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!
6. Stir in 1/4 cup chopped fresh parsley and taste and adjust seasoning as needed. Garnish with additional parsley before serving.
7. Serve hot with crusty bread and a crisp, dry white wine.