Manhattan Clam Chowder

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 4 ounces thick slab bacon, unsliced rind removed and cut into 1/3 inch dice
• 2 tablespoons olive oil
• 3 garlic cloves, finely chopped (1 tbl)
• 1 large onion, cut into 1/2 inch dice (10 ounces)
• 2 stalks celery, cut into 1/3 inch dice (4 ounces)
• 1 medium green bell pepper, cut into 1/2 inch dice (6 ounces)
• 2 medium carrots, cut into 1/2 inch dice (4 ounces)
• 2 dried bay leaves
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 lbs yukon gold potatoes, peeled and cut into 1/2 inch dice
• 5 cups clam broth
• 2 cups diced clams
• 1 (28 ounce) can whole peeled tomatoes with juice, cut into 1/2 inch dice
• 1/4 cup chopped flat leaf parsley
• coarse salt
• fresh ground black pepper

Recipe

• 1 heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
• 2 once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
• 3 pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
• 4 add the olive oil and garlic, and cook for 30 seconds.
• 5 add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
• 6 sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
• 7 add the potatoes and clam broth.
• 8 the broth should just barely cover the potatoes; if it doesn‘t, add enough water to cover.
• 9 increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
• 10 if the broth hasn‘t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
• 11 add the tomatoes, and simmer 5 minutes more.
• 12 remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
• 13 if you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
• 14 otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
• 15 when ready to serve, reheat the chowder over low heat; don‘t let it boil.
• 16 ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.