Скачать или смотреть Manhattan Clam Chowder | Native Roots Salsa Company | Beyond Chips & Salsa | How to Cook with Salsa!

Monday Night Dinner Series: Are you tired of the same old, same old? Come cook with us and come get some yum! We can show you how to use that salsa you bought at the farmers markets in new and inventive ways. We will cook with what is in our pantry and show you how to do the same. Cooking with your heart. See the recipe below. Let us show you how to cook with salsa as a seasoning component to your meals instead of as a condiment. It's delicious...and delicious is not an overused word! Feed yourself and come get some yum. Recipes are below and the amounts are approximate.

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Manhattan Clam Chowder
Will feed 6 hungry adults!

28 oz cans whole baby clams, drained, reserve liquid (sauteed mushrooms would also work as a vegetarian option)
8 strips regular-cut bacon or 4-5 thick-cut, cut into 1/2-inch pieces (substitute butter for bacon or vegan bacon)
1 cup diced onion (use what you have, red, white or yellow)
2-3 cloves garlic, minced
kosher salt to taste
½ - ¾ small can of tomato paste
2 tablespoons all-purpose flour
2 8 oz bottles of clam juice
2-3 cups chicken broth
3-4 cups peeled, diced Yukon Gold potatoes
2 medium carrots, diced into bite sized pieces (1/2 inch or so)
2 ribs celery, diced into bite sized pieces (1/2 inch or so)
1 cup Native Roots Salsa Company Chipotle Red
freshly ground black pepper to taste
3 pinches cayenne or crushed red pepper (optional)
1-2 tsp Old Bay seasoning
2-3 tablespoons chopped fresh Italian parsley and other fresh herbs such as tarragon or sliced green onions (optional)

Directions
Drain clams through a strainer and chop at least half into a smaller mince. Reserve liquid in the refrigerator until needed and set clams aside. *There may be some sediment in the reserved clam juice so be careful when adding it to the soup.
Place bacon in a soup pot over medium-high heat. Cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, carrot and potatoes and a pinch of salt; cook and stir until vegetables start to soften and onions turn translucent, 8 to 12. A little color on the vegetables will is not a bad thing.
Add tomato paste to pot and cook and stir for 2-3 minutes. Some of the tomato paste may stick to the bottom of the pot, but it will release when we deglaze. Sprinkle in flour over vegetables; cook and stir for 2 to 3 minutes.
Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
Add clams, NRSC Chipotle Red salsa, pepper, and cayenne if using; stir and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes, skimming off some bacon fat if desired.
You will want to cook until potatoes and carrots are tender but not falling apart. Taste and adjust for salt, if needed. Stir in fresh herbs if using just before serving.
Garnish with traditional oyster crackers or croutons and serve with some warm buttered bread and a glass of white wine or an ice cold beer.

COME GET SOME YUM!

You can find our products at Austin, TX farmers markets each weekend.