Manhattan Style Clam Chowder
|Clams||36 (Hard Shell / Littleneck)|
|Canned minced clams||15 Ounce (2 Cans, 7 1/2 Ounce Each)|
|Clam juice||12 Ounce (1 Bottle)|
|Water||2 Cup (32 tbs)|
|Bacon slices||3 , diced|
|Chopped onion||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Diced potatoes||2 Cup (32 tbs)|
|Canned whole tomatoes||28 Ounce, drained and chopped (1 Can)|
|Water||1 Cup (16 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
Rinse fresh clams.
Place fresh clams and 2 cups water in a 4-quart pot; bring to a boil.
Cover and cook until clam shells open, about 10 minutes.
Discard any clams that do not open.
Drain clams, reserving cooking liquid.
Remove and discard clam shells.
Chop clams; set aside.
If using canned clams, drain, reserving liquid.
Add clam juice to reserved liquid to make 2 cups.
Rinse and dry 4-quart pot.
Fry bacon until crisp in 4-quart pot.
Remove bacon from pot using a slotted spoon, reserving drippings.
Drain bacon on paper towels.
Add onion, celery and carrot to bacon drippings; saute over medium-high heat until onion is tender.
Add diced pototoes, reserved clam cooking liquid, tomatoes, 1 cup water, bay leaf and thyme.
Cover and simmer until potatoes are tender, about 35 minutes.
Discard bay leaf.
Stir in clams.
Season to taste with salt and pepper.
Ladle hot chowder into individual bowls