Manhattan Clam Chowder

Yield:

 4 qt   8 qt 16 qt

4 tbsp

  

1/2 C

  

1 C

  

Bacon, med. dice

1 C

  

2 C

  

4 C

  

Onion, med. dice

1/2 C

  

1 C

  

2 C

  

Celery, med. dice

2 tbsp

  

4 tbsp

  

8 tbsp

  

Green pepper, med. dice

1

  

2

  

4

  

Garlic clove, chopped

1/4 tsp

  

1/2 tsp

  

1 tsp

  

Granulated garlic

1/2 C

  

1 C

  

2 C

  

Carrot, med. dice

1/4 tsp

  

1/2 tsp

  

1 tsp

  

Basil

1/4 tsp

  

1/2 tsp

  

1 tsp

  

Oregano

1/2 tsp

  

1 tsp

  

2 tsp

  

Thyme

4 C

  

8 C

  

16 C

  

Canned clams w/juice

5 C

  

10 C

  

20 C

  

Water or fish stock

1 2/3 tbsp

  

3 1/3 tbsp

  

6 2/3 tbsp

  

Clam base

1/2

  

1

  

2

  

Bay leaf

1/2 tbsp

  

1 tbsp

  

2 tbsp

  

Black pepper

2 C

  

4 C

  

8 C

  

Diced tomatoes (canned)

9 oz.

  

18 oz.

  

36 oz.

  

Tomato paste (by weight)

8 C

  

16 C

  

32 C

  

Potato, med. dice

4 tbsp

  

8 tbsp

  

16 tbsp

  

Cornstarch
  1. Saute bacon, then remove, leaving the fat in the stockpot
  2. Saute onion, celery, green pepper, garlic, carrot, basil, oregano, and thyme in the bacon fat until half cooked
  3. Add clam juice, water, clam base, bay leaf and black pepper to pot
  4. Add diced tomatoes and tomato paste to pot and bring to boil. Lower heat and simmer for 10 minutes
  5. Add potatoes to stockpot. Continue to simmer until potatoes are cooked, about 15 mins
  6. Thicken with cornstarch and 1/2 cup water
  7. Add clams and bacon
  8. Remove from heat immediately