National Clam Chowder Day
Since January 21st was National New England Clam Chowder Day, I decided I would make a Manhattan Clam Chowder today.
Manhattan Clam Chowder
Adapted from Emeril Lagasse
3- 6.5 ounce cans chopped clams
2- 8 ounces bottled clam juice
4 slices turkey bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
1- 28 ounce can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
- In a large stockpot bring the clam juice and 4 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, stir clams well with a wooden spoon, and recover. Cook 5 to 10 minutes longer. Remove clams from broth by pouring mixture through a mesh sieve. Set the clams and broth aside.
- In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.