Gourmet BC Ferries Spicy Manhattan Clam Chowder
Experience the rich flavors of the Pacific Northwest with this elevated version of a classic Manhattan Clam Chowder, inspired by the charming bistros near Horseshoe Bay terminal in British Columbia. This recipe offers a delightful balance of smokiness from bacon and spice from chipotle, complemented by fresh vegetables and tender clams. Perfect for cozy dinners or entertaining guests, serve it with a crusty artisan bread and a chilled glass of BC's Sonoma Ranch Pinot Grigio for an unforgettable culinary experience. Note: This chowder has a kick, so adjust the spicy elements according to your preference. With the addition of zucchini and fennel, this chowder packs a flavor punch that will leave you craving more.
6
Servings
233
Calories
19
Ingredients
Ingredients
Smoked Bacon
6 slices (cut into 1 inch pieces)
Onion
1/2 cup (cut in half and then into slivers)
Garlic
1 teaspoon (minced)
Celery
1/4 cup (sliced)
Green Pepper
1/4 cup (chopped)
Carrot
1/4 cup (chopped into 1 inch lengths and then into lengthwise slivers)
Flour
2 tablespoons (none)
Dry White Wine
1/2 cup (none)
Clamato Juice
2 cups (none)
Tomato Paste
2 tablespoons (none)
Green Chilies
1 (4 ounce) can (diced)
Red Pepper Flakes
1/4-1/2 teaspoon (to taste)
Black Pepper
1/4 teaspoon (to taste)
Thyme
1/4 teaspoon (dried)
Worcestershire Sauce
1/2 teaspoon (none)
Salt
to taste (optional)
Diced Tomatoes
1 (14 ounce) can (none)
Potato
1 cup (cut into 1/2 inch cubes)
Baby Clams
2 (8 ounce) cans (with juice)
Instructions
1
In a large pot over medium heat, cook the smoked bacon until crispy. Remove the bacon and let it drain on paper towels to absorb excess fat. Retain about 2 tablespoons of the bacon fat in the pot.
2
Add the minced garlic and slivered onions to the pot, sautéing for about 1 minute until the onions become translucent. Incorporate the sliced celery, chopped green pepper, and carrot slivers, and continue to sauté for another 2 minutes until the vegetables are tender.
3
Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes until the mixture is well combined and slightly browned.
4
Pour in the dry white wine, stirring to lift any browned bits from the bottom of the pot, creating a rich base for your chowder.
5
Mix in the Clamato juice and tomato paste, ensuring everything is well incorporated. Add the diced green chilies, red pepper flakes, black pepper, Worcestershire sauce, and dried thyme. Stir thoroughly.
6
Incorporate the can of diced tomatoes, along with their juice, and the cubed potatoes. Allow the mixture to simmer on low heat for 20 minutes, stirring occasionally to prevent sticking.
7
After 20 minutes, add the baby clams along with their juice and the reserved crispy bacon pieces. Continue to simmer for an additional 15 minutes, stirring occasionally to blend the flavors.
8
Ladle the chowder into bowls and serve immediately. Offer salt on the side for those who may wish to add a touch of extra seasoning.
Nutrition Information
10g
Fat
22g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet BC Ferries Spicy Manhattan Clam Chowder?
It is an elevated, tomato-based clam chowder inspired by the Pacific Northwest and the bistros near the Horseshoe Bay terminal in British Columbia.
How many servings does this recipe produce?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 233 calories.
What makes this chowder spicy?
The spice comes from the inclusion of diced green chilies, red pepper flakes, and black pepper.
Is there bacon in this Manhattan clam chowder?
Yes, the recipe uses 6 slices of smoked bacon, which adds a savory smokiness to the base.
What type of clams should I use?
The recipe calls for two 8-ounce cans of baby clams, including their juice.
Do I need to drain the canned clams?
No, you should use the baby clams along with their juice to enhance the seafood flavor.
What kind of wine is recommended for the recipe?
The recipe suggests using 1/2 cup of dry white wine to deglaze the pot and create a rich base.
What is Clamato juice and why is it used?
Clamato juice is a blend of tomato juice and clam broth; it is used as a primary liquid base for this Manhattan-style chowder.
How long does the chowder need to simmer?
The chowder simmers for an initial 20 minutes with the potatoes, followed by another 15 minutes after adding the clams.
What vegetables are included in this chowder?
The recipe includes onion, garlic, celery, green pepper, carrots, potatoes, and diced tomatoes.
How should the carrots be prepared?
Carrots should be chopped into 1-inch lengths and then cut into lengthwise slivers.
What is the purpose of the flour in the instructions?
The flour is sprinkled over the sauteed vegetables to help thicken the chowder base.
Can I adjust the heat of this soup?
Yes, the recipe notes that the chowder has a kick and suggests adjusting the red pepper flakes and chilies to your preference.
How much protein is in one serving?
There are 11 grams of protein per serving.
What is the fat content per serving?
Each serving contains 10 grams of fat.
What are the carbohydrate counts for this recipe?
There are 22 grams of carbohydrates per serving.
What should I serve with this clam chowder?
It is best served with crusty artisan bread and a chilled glass of BC Sonoma Ranch Pinot Grigio.
How do I prepare the bacon?
The bacon should be cut into 1-inch pieces and cooked until crispy before being reserved for the final stages.
Is Worcestershire sauce used in this recipe?
Yes, 1/2 teaspoon of Worcestershire sauce is added for extra depth of flavor.
What is the total ingredient count for this recipe?
There are 19 specific ingredients used in this recipe.
How do I prepare the potatoes?
The potatoes should be cut into 1/2 inch cubes.
Does this recipe use tomato paste?
Yes, 2 tablespoons of tomato paste are used to deepen the tomato flavor and color.
Can I use fresh thyme?
The recipe specifies 1/4 teaspoon of dried thyme, but you could substitute fresh thyme if preferred, using a slightly larger amount.
What kind of onion is best?
The recipe calls for 1/2 cup of onion, cut in half and then into slivers.
Should I add salt to the pot?
The recipe suggests offering salt on the side so guests can season to their own taste.
What size can of diced tomatoes is needed?
A 14-ounce can of diced tomatoes is required.
What size can of green chilies is needed?
A 4-ounce can of diced green chilies is used.
Is this a traditional New England chowder?
No, this is a Manhattan-style chowder, which is tomato-based rather than cream-based.
Can I substitute the Clamato juice?
While Clamato is traditional for this specific version, you could substitute a mix of tomato juice and clam juice if necessary.