Ultimate Homemade Manhattan Clam Chowder Recipe | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Soak the clams in cold water with cornmeal and sea salt for a day so they purge sand.
2. In a large pot, combine the onion, garlic, fresh thyme and white wine. Add the clams and steam until they open.
3. Set the clams aside and strain the broth through a fine mesh to remove sand; this is your clam juice.
4. Chop most of the clams, keeping a few whole in their shells for garnish.
5. Slowly cook the diced bacon until the fat renders out.
6. In the bacon fat, sauté the diced onion until caramelized.
7. Add the garlic and tomato paste and cook until fragrant.
8. Add the thyme, tarragon, celery, carrots, potatoes, tomatoes, strained clam juice and chicken stock, and bring to a simmer.
9. Season with salt, pepper and a hint of cayenne.
10. If you want it thicker, mix tapioca powder or cornstarch with a little water, stir into the simmering soup.
11. Ladle into bowls and garnish with the whole clams and parsley.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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