Chef John's Manhattan Clam Chowder

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: 1X 2X:

Original recipe (1X) yields 6 servings

2 (10 ounce) cans whole baby clams, undrained

2 (6.5 ounce) cans chopped clams, undrained

4 strips thick-cut bacon, cut into ½-inch pieces

1 cup diced yellow onion

3 cloves garlic, minced

kosher salt to taste

2 tablespoons tomato paste

2 tablespoons all-purpose flour

1 cup bottled clam juice

2 cups chicken broth

2 medium carrots, cut into ½ inch pieces

2 ribs celery, sliced into ½-inch pieces

½ cup diced Italian tomatoes

freshly ground black pepper to taste

3 pinches cayenne pepper

3 cups peeled, diced Yukon Gold potatoes

2 teaspoons minced fresh tarragon

2 tablespoons chopped fresh Italian parsley

Directions at allrecipes.com

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