RECIPE - Soup Manhattan Clam Chowder

🥣 25 Oct 2023, Wednesday 

At this month’s ABC Trial lesson, we made an onion and bacon and cheese bun, and a tomato style clam chowder; I’ve just learnt it’s called Manhattan clam chowder. 

I have always known clam chowder to be creamy and milky and I especially love the Japanese one - especially the one I had at Tokyo DisneySea. It is similar to the one at MOS burger, just nicer🤣 

Here it is, the bowl of chowder with the bun

The bacon and onion and cheese oozing out. 

Here it is, still cooking on the stove. 

I love how the recipe was tweaked to use Kagome Veggie Juice. It made it that much simpler and was very yummy and somehow my brain tells me this is also healthy. There is no need to make the mirepoix- the celery, onion and carrot because it is all in the juice, AND more. There are apparently 21 types of vegetables in the juice. 

Sauté some onions with pieces of sliced bacon. Add in cubed potatoes and fry for a while. Add in garlic paste/purée and stir. Now, in goes the canned diced tomato, followed by the Kagome Vegetable juice, chicken stock (or water with consommé powder), oregano, salt, pepper, sugar, bring it up to a boil, and simmer about 20-30 minutes. 

Throw in the clams (frozen & thawed / fresh) when it is a rapid boil and cook for 2-3 minutes on high heat and turn off heat. Let it sit for 2-3 minutes covered before serving. 

You could also have it with pasta, here it is soup pasta style. I added in Capellini at the last few minutes of cooking. 

What I did was to increase the portion of diced tomatoes, and after bringing the soup back to a roiling boil, I added the angel hair pasta for 2 minutes, then I add the clams as per above description. 

Bon Apetit!

#cookwithdin #soup #abcrecipe