Manhattan Clam Chowder
Vicki Butts (lazyme)
From Gourmet, March 2004.
☆☆☆☆☆ 0 votes0
2 slicebacon, cut into 1/2-inch squares
1/3 cchopped onion
3 Tbspdiced green bell pepper (1/3-inch)
3 Tbspdiced celery (1/3-inch)
2/3 cboiling potato, peeled, diced (1/3-inch)
8 ozclam juice
1 ccanned diced tomatoes with juice (8 oz)
1 1/2dozen small hard-shelled clams (2-inches in diameter), scrubbed well
2 Tbspchopped fresh flat-leaf parsley
How to Make Manhattan Clam Chowder
- Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
- Remove most of clam shells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
Chowder, (without clams or parsley), can be made 1 day ahead. Bring to a simmer before adding clams and proceeding.