Manhattan Clam Chowder
YIELD: 10,225 grams/11¼ quarts
| Ingredients | Amount |
|---|---|
| Good Catch® Plant-Based Tuna Flake, (1 full saddlebag) | 1133 grams |
| Extra-virgin olive oil | 175 grams |
| Yellow onion, small dice | 600 grams |
| Thinly sliced garlic | 55 grams |
| Dried bay leaves | 2 grams |
| Dried thyme | 7 grams |
| Celery seeds | 25 grams |
| Fine sea salt | 36 grams |
| Ground black pepper | 8 grams |
| Celery, small dice | 380 grams |
| Red bell pepper, small dice | 400 grams |
| Dulse flakes | 45 grams |
| Sweet vermouth | 325 grams |
| Peeled russet potatoes, medium dice | 1645 grams |
| Vegetable stock | 2840 grams |
| Canned crushed tomatoes | 3200 grams |
| Italian flat-leaf parsley, chiffonaded | 55 grams |
METHOD:
Thaw tuna in the refrigerator overnight.
In a large, heavy-bottomed stock pot over medium-high heat, sweat onion and garlic in olive oil with bay leaves, dried thyme, salt and pepper until onions are translucent.
Add celery and bell pepper and continue to cook, about 3 minutes.
Turn up heat, add dulse flakes and sweet vermouth and allow the alcohol to cook off, about 4 minutes.
Add potatoes and vegetable stock and simmer over low heat until potatoes are halfway cooked.
Add tomatoes and continue to simmer.
Once the potatoes are al dente, add tuna and simmer for another 3 minutes.
Add parsley and serve hot.