Manhattan Clam Chowder In Dutch Oven
|Large hard shell clams||3 Dozen (Chowder)|
|Water||1 Cup (16 tbs)|
|Bacon slices||5 , diced|
|Onion||1 Large, diced|
|Carrots||2 Large, diced|
|Celery stalks||2 Medium, diced|
|Chopped parsley||2 Tablespoon|
|Potatoes||2 Large, peeled and diced|
|Canned tomatoes||28 Ounce (1 Can)|
|Salt||1 1⁄2 Teaspoon|
|Thyme leaves||1 Teaspoon|
1. With stiff brush, scrub clams with running cold water until free of sand. In 8-quart Dutch oven or saucepot over high heat, heat 1 cup water to boiling. Add clams; heat to boiling. Reduce heat to low; cover Dutch oven and simmer just until clams open, 5 to 10 minutes, stirring occasionally.
2. Remove clams; cool until easy to handle. Discard shells; coarsely chop clams; set aside.
3. Pour clam broth into bowl. Clam broth can be sandy at times; let broth stand until sand settles at bottom of bowl.
4. In same Dutch oven over medium heat, brown bacon; add onion and cook until tender. Add carrots, celery, and parsley; cook 5 minutes.
5. Carefully pour clear clam broth into bacon mixture in Dutch oven. Add diced potatoes, tomatoes with their liquid, bay leaf, salt, thyme, pepper, and 5 cups water; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover Dutch oven and simmer 20 minutes, stirring often.
6. Stir in chopped clams and heat mixture through, about 5 minutes, stirring often. Discard bay leaf.