18-Year Traditional balsamic · Seafood · SELECT Delicate olive oil · Soups and Breads ·Mar 26, 2024

Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 3 ounces salt pork, very small dice; 1 tablespoon Fustini's Delicate SELECT olive oil; 1 sweet onion, mall dice; 3 stalks celery, very small dice; 2 carrots, peeled and small dice; 4 cups whole peeled tomatoes, crushed with your hand; 1 1/2 cups seafood stock; 1/2 cup clam juice; sprig of thyme; 2 sprigs of parsley; salt and pepper; 1 cup potatoes - peeled and cut into a large dice; 24 Littleneck clams or 12 ounces canned clams drained; splash of Fustini’s 18 Year Balsamic Vinegar

Submitted by Corporate Chef Andy Stewart

Ingredients

3 ounces salt pork, very small dice
1 tablespoon Fustini's Delicate SELECT olive oil
1 sweet onion, mall dice
3 stalks celery, very small dice
2 carrots, peeled and small dice
4 cups whole peeled tomatoes, crushed with your hand
1 1/2 cups seafood stock
1/2 cup clam juice
sprig of thyme
2 sprigs of parsley
salt and pepper
1 cup potatoes - peeled and cut into a large dice
24 Littleneck clams or 12 ounces canned clams drained
splash of Fustini’s 18 Year Balsamic Vinegar

Directions

Place salt pork into a medium-size pot over moderate heat and cook until all fat has rendered and the pork pieces are brown. Add Fustini&rsquo,s olive oil, onion, celery and carrot and cook for 5 minutes, stirring frequently. Add the tomatoes, seafood stock, clam juice, thyme and parsley and bring to a simmer. Cook over low heat until the tomatoes have broken down and the soup has thickened slightly - 60 minutes. Season with salt and pepper and add the potatoes. Simmer soup until potatoes are tender - 15 minutes. Add little necks and cook until fully opened. To serve, place some of the littlenecks into each service bowl and ladle some soup over top. Drizzle with some Fustini&rsquo,s 18 Year Balsamic Vinegar and serve.

Manhattan Clam Chowder