Manhattan Clam Chowder
Ingredients:
| 7 lb. |
Celery, diced |
| 7 lb. |
Onions, diced |
| 12 oz. |
Garlic, chopped |
| 15 lb. |
Frozen, chopped clams, thawed |
| 20 ea. |
Russet potatoes, peeled, diced |
| 8 gal. |
Chicken stock |
| 2- No.10 cans |
Diced tomatoes |
| 4 cups |
Tomato puree |
| 4 oz. |
Clam base |
| 1 ½ lb. |
Cornstarch for slurry |
| |
Salt, pepper and red chili flakes taste |
Method:
- In a steam kettle, sauté the celery, onions and garlic until soft.
- Add the remaining ingredients except the cornstarch.
- Simmer until the potatoes are tender.
- Check the consistency and seasoning
Source: Chef Keith Hammerich, CCSF |
