Manhattan Clam Chowder
Vicki Butts (lazyme)
From Gourmet, March 2004.
- 2 slice
- bacon, cut into 1/2-inch squares
- 1/3 c
- chopped onion
- 3 Tbsp
- diced green bell pepper (1/3-inch)
- 3 Tbsp
- diced celery (1/3-inch)
- 2/3 c
- boiling potato, peeled, diced (1/3-inch)
- 8 oz
- clam juice
- 1 c
- canned diced tomatoes with juice (8 oz)
- 1 1/2
- dozen small hard-shelled clams (2-inches in diameter), scrubbed well
- 2 Tbsp
- chopped fresh flat-leaf parsley
How to Make Manhattan Clam Chowder
- 1Cook 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.
- 2Remove 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.