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THOMPSON STREET CHOWDER

  • INGREDIENTS

    200g Yellow Onion
    125g Plum tomato
    60g Celery
    40g Red chili
    120g Idaho potato
    50g Garlic
    150g White wine
    290g Carbone Arrabbiata
    400g Water
    30 pc Little neck clams
    Worcestershire sauce to taste
    100g Olive oil

  • INSTRUCTIONS

    1. Cook chili peppers in olive oil until the peppers are soft. Add onion, celery, and garlic. Sweat out all of the vegetables until they are soft and translucent. Add tomatoes and cook until soft.

    2. Deglaze with white wine. Add the clams and cook until opened. Remove the clams, but keep the juice in the pan. Add the Carbone Arrabbiata sauce, water, and potatoes and cook until the potatoes are tender.

    3. Remove from heat. Blend the soup if desired. Season with salt, tabasco, and Worcestershire sauce to taste and add the clams back into the soup.

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