Manhattan Clam Chowder Shooter
Ingredients
- 50 cherry stone clams
- 3 cloves minced garlic
- 3 tbsp butter
- 3/4 cup white wine
- 3 tbsp olive oil
- 1 cup petite dice sweet yellow onion
- 3/4 cup small diced celery
- 1 1/2 cups small dice russet potato
- 3, 6 oz cans V8 original
- 1, 26 oz Pomi petite diced tomatoes
- 1/2 tsp red pepper flakes
- 1/3 cup small diced carrot
- 1lb bacon
- 1 cup Panko bread crumbs
- 3 tbsp freshly chopped parsley
- 3 dried bay leaves
- 1/8 tsp black pepper
- 1 tsp old bay seasoning
- 2 tsp fresh chopped thyme
- 4 cups clam juice
- 1 1/2 cups minced clams
Instructions
Cook bacon until crisp; chop finely and set aside until ready for serving. Cover clams with water and soak in your sink for one hour. Add clams, butter, garlic, and white wine to a medium stock pot with lid. Steam until the clams are open. Remove clams from their shells and set aside; dispose of shells. Reserve the broth; strain in cheese cloth if there appears to be any sand. Heat the oil in a large pot over medium heat. Add the onion, celery, crushed red pepper, bay leaves, old bay, thyme, and carrots. Continue cooking covered, stirring occasionally, until fork tender, approximately 10 minutes. Stir in V8 vegetable juice, potatoes, and reserved clam juice. (Supplement with bottled clam juice) Bring to a boil then reduce the heat to simmer, covered, until the potatoes are tender 20-25 minutes. Add the diced tomatoes, whole clams, minced clams, and parsley. Cover and continuing simmering on low until thoroughly heated and ready to serve. Season with salt to taste. Toast panko bread crumbs in a small cast iron pan with 1 1/2 tbsp olive oil until golden brown; approximately 2 minutes. Portion soup into shot glasses and top with crispy panko and crumbled bacon. Serve immediately. Enjoy!
