Manhattan Clam Chowder
- 6 slices bacon, cut into small pieces
- 1 diced onion
- 1 carrot diced
- 2 stalks celery, diced
- 1 green pepper, peeled, ribs removed, diced
- 2 cloves garlic, minced
- 1 can (28 oz.) plum tomatoes
- 2 medium white or yellow potatoes peeled & diced
- 2 tbsp. Chopped parsley (reserved for garnish)
- 3 cups clam juice
- 1 bay leaf
- Pinch of dried thyme leaves
- 3 dozen medium clams shucked and chopped (preserving liquid)
- Salt and pepper to taste
- Tobasco to taste (optional)
Sauté bacon until crispy brown. Remove bacon bits onto paper, towel to drain, and reserve.
Add onions, carrots, celery, peppers and garlic. Cover pot and cook over medium-slow heat, occasionally stirring until vegetables are soft and translucent
(about 8 minutes).
Add tomatoes, potatoes, clam juice, bay leaf and thyme. Bring to simmer and cook
till potatoes are tender (about 15 minutes).
Add clams and their juices, return bacon bits to chowder and cook two minutes more. Remove bay leaf.
Season with salt and pepper and Tobasco (if used). Garnish with parsley. Serve with crispy French bread or saltine