B C Ferries Manhattan Clam Chowder for First Class Passengers
Embark on a culinary journey with this luxurious B C Ferries Manhattan Clam Chowder, a refined take on a coastal classic designed for first-class passengers. Bursting with the briny sweetness of fresh clams, vibrant vegetables like celery, carrots, and red bell pepper, and the rich tang of crushed tomatoes, this hearty chowder is elevated with a splash of dry white wine and fragrant herbs like thyme and oregano. Balanced with the creamy texture of russet potatoes and a hint of optional red chili flakes for a subtle kick, this dish is perfect for impressing guests or treating yourself to a decadent homemade meal. Serve it piping hot, garnished with fresh parsley, alongside crusty bread or oyster crackers for the ultimate seaside-inspired indulgence. Perfectly sized for six, this recipe transforms dinner into an unforgettable experience.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 medium red bell pepper, diced
- 2 medium russet potatoes, peeled and diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 cups fish stock or clam juice
- 1 cup dry white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Rinse the clams thoroughly under cold water. Discard any clams that do not close when tapped.
In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and steam for about 5-7 minutes, or until the clams open. Discard any that remain closed. Remove the clams from their shells, chop into bite-sized pieces, and set aside. Strain the clam broth through a fine mesh sieve lined with cheesecloth to remove sand and grit. Reserve the broth.
In a large stockpot, heat the olive oil over medium heat. Add the diced onion, celery, carrots, and red bell pepper. Sauté for 5-7 minutes, or until the vegetables soften.
Stir in the garlic and cook for an additional 1 minute, or until fragrant.
Add the diced potatoes, crushed tomatoes, fish stock (or clam juice), white wine, reserved clam broth, bay leaves, thyme, oregano, chili flakes (if using), salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
Add the chopped clams to the pot and simmer for another 5 minutes to heat through.
Remove the bay leaves, taste the chowder, and adjust seasoning if necessary.
Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.6 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
