Manhattan Clam Chowder

Recipe Ingredients

8 lbs	3632g / 128oz	Quahog or large cherrystone clams - scrubbed, rinsed,
		And opened clams discarded
4		Bacon - cut 1/2" lengths
2 cups	125g / 4.4oz	Finely-chopped onion
1 cup	110g / 3.9oz	Finely-chopped celery
1/2 cup	73g / 2.6oz	Chopped bell pepper
3/4 cup	82g / 2.9oz	Diced carrot
1 1/2 tablespoons	22ml	Minced garlic
3		Bay leaves
1 1/2 teaspoons	7.5ml	Dried oregano leaves
4 sections		Fresh thyme
1/2 teaspoon	2.5ml	Crushed red pepper
1 1/4 lbs	567g / 20oz	Potatoes - peeled, and
		Cut into 1/2" cubes - (abt 3 cups)
1 cup	237ml	Chicken stock
3 cups	187g / 6.6oz	Chopped peeled seeded tomatoes
		= (or 28-oz can whole tomatoes/ chopped
		And juices reserved)
1/4 cup	10g / 0.4oz	Chopped parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and re-cover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.

Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set 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.

This recipe yields 6 to 8 main course servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B03) - from the TV FOOD NETWORK

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