Fresh Manhattan clam chowder
Uncooked turkey bacon
1 large, diced into 1/2-inch pieces
2 large, diced into 1/2-inch pieces
4 rib(s), medium, diced into 1/2-inch pieces
½ pound(s), diced into 1/2-inch pieces
Canned clam juice
4 cup(s), or bottled clam juice
Canned crushed tomatoes in tomato puree
32 oz, plum-variety
1½ Tbsp, leaves (or less to taste)
Uncooked clams with shell
3 pound(s), little neck-variety, shells scrubbed*
¼ cup(s), fresh, minced (or less to taste)
- In a large heavy pot, sauté bacon over medium-high heat until crispy, about 5 to 6 minutes; remove bacon, crumble it and set aside.
- In the same pot, heat olive oil over medium heat for about 1 minute. Add onions, carrots, celery and potatoes; stir vegetables, scraping bacon drippings from bottom of pot with a wooden spoon, to mix and coat. Cook, stirring occasionally, until onions wilt, about 10 to 15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil for about 1 minute and then reduce heat to medium-low; simmer, uncovered, until potatoes are tender, about 50 minutes.
- Add clams to soup, cover and increase heat to high. Boil soup just until clams open, about 6 to 8 minutes. Remove clams from shells, discard shells and place clams back in soup. Toss in parsley, crumbled bacon and serve. Yields about 1 cup per serving.