Manhattan clam chowder has a clear broth with tomato to add the red colouring and flavour. It can be served with bacon pieces and clams in their shells for presentation.
1.5kg Large clams
150g Streaky bacon (cut into lardons)
30ml (2 tbsp) Olive oil
75g - 80g Onion
2 Celery sticks
500g Potato (2cm diced)
1 Leek (sliced)
2 Sprigs thyme
1 Bay leaf
1 litre Fish stock
450g Tinned chopped tomatoes
30ml (2 tbsp) Parsley
Clean the clams and discard any that are open - if unsure sharply tap the half opened shells; if they close they are okay, if they remain open, then discard them.
Place 600ml of water into the bowl. Don't affix any tool, set the temperature to 120°C and the speed to stirring 3. Attach the Splashguard. When the water is boiling add the clams and cook for about 5 minutes until opened. If some remain closed then discard. Remove the clams from the bowl and take the meat out from the shells, but retain some in their shells to serve. Clean the bowl. Temp 120ºCSpeed 3Time : About 5 minutes.
Add the bacon and attach the Flexi Beater, set the temperature to 140°C and the speed to stirring 2. Cook for 5 minutes or until browned, then take out and reserve.
Add the onion, celery and some oil to the bowl, set the temperature to 140°C and the speed to stirring 2. Fry for 5 minutes or until soft and lightly browned (add a little more olive oil if needed). Temp 140ºCSpeed 2Time : 5 minutes
Remove the Flexi Beater and attach the Stirring Tool. Add the potatoes, leek and herbs with the stock, tomatoes and parsley. Set the temperature to 120°C and the speed to stirring 2. Bring to the boil, reset the temperature to 90°C and then simmer until the potatoes are cooked (about 15 minutes). Add seasoning if necessary. Temp 120ºCSpeed 2Time : 15 minutes
Put the clams back into the bowl and heat thoroughly. Place the soup into the serving bowls and scatter some of the bacon lardons and clams in their shells on top.