Manhattan Clam Chowder

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/4 lb	113g / 4oz	Fresh slab bacon or fat-back - diced
4		Carrots - peeled, diced -
		(abt 2 cups)
1		Onion - peeled, diced - (large)
		(abt 1 cup)
4		Celery stalks - diced - (abt 1 cup)
3 tablespoons	45ml	Fresh oregano
3 tablespoons	45ml	Fresh thyme leaves
2		Bay leaves
2 tablespoons	30ml	Chopped garlic
1 teaspoon	5ml	Cayenne pepper
1 cup	62g / 2.2oz	Plum tomatoes - drained, crushed
2		Water
2		Russet potatoes - (abt 3/4 lb) - cleaned, peeled,
		And diced
2		Chowder clams - steamed open,
		Chopped,
		Cleaned and their juices reserved
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chowder crackers - for garnish
		Freshly-grated horseradish - for garnish

Recipe Instructions

In a heavy-bottomed soup pot, heat the olive oil, add the bacon or fat-back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly-ground pepper. Serve hot, with chowder crackers and freshly-grated horseradish as a garnish.

This recipe yields 2 1/2 to 3 quarts finished soup.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B09 broadcast 09-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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