Manhattan Clam Chowder Recipe
salt and pepper
or chicken stock
peeled and diced
minced, for garnish
For Manhattan Clam Chowder
Cook the bacon over medium heat until crisp. Drain and crumble. Reserve for later.
Cook the bacon over medium heat until crisp. Drain and crumble. Set aside.
Sauté the onion and celery in the bacon drippings with salt and black pepper, bay leaf and dried herbs. Cook until the vegetables are softened and beginning to turn golden around the edges.
Return the bacon to the pan and add the wine. Reduce until almost dry.
Add the clam juice, stock or broth and tomatoes with juice.
Crush the tomatoes in the pot with the back of a wooden spoon, but leave them in fairly large pieces. Let simmer for about 20 minutes.
Add the potatoes and simmer until the potatoes are tender, about ten more minutes.
Taste and correct the seasonings.
Ladle into bowls and top each with some fresh minced parsley.
If you would like the soup to be a little thicker, simply mash some of the potatoes against the side of the pan and stir to blend.