![The Stock and Sauce Company](https://i0.wp.com/noshingwiththenolands.com/wp-content/uploads/2012/11/Farmers-and-Art-Market-008-1024x768.jpg)
![The Stock and Sauce Company](https://i0.wp.com/noshingwiththenolands.com/wp-content/uploads/2012/11/Farmers-and-Art-Market-008-1024x768.jpg)
![Manhattan Clam Chowder for Helping Hands at #SundaySupper](https://i0.wp.com/noshingwiththenolands.com/wp-content/uploads/2012/11/November-2012-954-1024x680.jpg)
It is always so saddening to hear when a huge storm hits and people are out of their homes and in temporary shelters only to live through the aftermath to try and pick up the pieces of their lives and carry on. This of course was the case with the devastation of Hurricane Sandy. Here at #SundaySupper we are reaching out with Helping Hands to try to offer our support to those in need. Personally I think of bringing over food the second I hear of someone in need, sick, newborn or tragedy. That is the way that I know how to help out. I thought of Manhattan Clam Chowder and it being so appropriate for this situation. A big thick and hearty chowder that will warm the soul and help anyone through hard times.
A big hearty bowl of Manhattan Clam Chowder will fill you up and warm you to your toes!!
- 4 strips of bacon, cut into lardons
- 1 Tbsp. butter
- 1 onion, diced
- 2 cloves garlic, minced
- 16 baby carrots, sliced
- 2 celery stick, diced
- 1/3 cup flour
- 2/3 cup white wine
- 1 liter fish stock
- 28 oz. can diced tomatoes
- 1 tsp. thyme
- 1/2 tsp. crushed red pepper flakes
- Salt and pepper to taste
- 12 baby red potatoes, cut into medium dice
- 1 lb. fresh clams
- 142 gm. can of clams
- In a large pot saute lardons until slightly crisp, remove onto a paper towel. Drain fat from pot. Add the butter and melt. Add the onions, garlic, carrots and celery and saute until the onions are transparent and scrape up the bits of bacon from the bottom of the pan.
- Add the flour and stir for about 1 min. Slowly add in the wine incorporating it into a paste. Slowly add the fish stock until it loosen up to a soup like consistency, then add the tomatoes. Add the red pepper flakes, thyme and salt and pepper. Bring to a boil and let simmer for 10 min. Add the potatoes and simmer to 15-20 until just tender.
- Add the fresh clams and continue to cook for about 7 min. until clams open up. Add the canned clams and stir to just heat through. Serve piping hot with a big loaf of crusty bread.