Manhattan Clam Chowder- Courtesy of James Beard Finalist Chef Zach Bell of Addison Reserve Country Club in Delray Beach, FL. Zach Bell founded No Kid Hungry’s Palm Beach Chapter, and is an alum of Cafe’ Boulud in Palm Beach and New York, as well as Le Cirque.
Serves 4-6
This is an easy, pleasing classic Manhattan Clam Chowder recipe, perfect for your Hamptons (or Hamptons-inspired) clam bake or get together this summer! Enjoy!
Ingredients:
1 lbs. yellow onions, diced
3/4 lbs. celery, diced
2 cloves garlic, ground
2 tbsp. canola oil
1 cup white wine
1 can tomato strips (8,67kg – saporito brand)
2 cans chopped clams (460 ounces – sysco)
1 cans clam juice (276 ounces – sysco)
3 each potato, diced
juice of 2 lemons
1 tbsp. oregano
salt to taste
white pepper to taste
Directions:
Sweat vegetables in canola oil until tender, yet translucent. Add all other ingredients and simmer for 20 minutes. Add potato at end – remove from heat when potato is half cooked!! Let simmer an hour and it is ready to serve!
Chef Zach Bell of Addison Reserve Country Club, a 5-Star Platinum Club of America and Golden Palate award-winner of Fred Bollaci Enterprises.
