Perfect 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: For the Clam Juice:

1 Onion roughly chopped

4/5 sprigs of Fresh Thyme

4/5 cloves Garlic

¾ bottle White Wine like a Chardonnay or Pinot Grigio

2 dozens Clams

Sea Salt & Cornmeal for purging clams

subheading: For the Chowder:

½ pound Bacon, diced

1 large Onion, diced small

4 cloves Garlic, minced

1 tablespoon Tomato Paste

1 ½ tablespoons Fresh Thyme, chopped

2 teaspoons Tarragon, chopped

1.5 cups Celery, diced

1.5 cups Carrots, diced (use purple carrots for a unique touch if available)

1.5 cups Nouvelle (waxy) Potatoes, diced

1 can 28 oz Peeled Tomatoes, hand-crushed

60 ounces or 7.5 cups Chicken Stock

Cayenne Pepper, to taste

Salt & Pepper, to taste

Parsley, for garnish

Tapioca Powder or Cornstarch optional, for thickening

Directions at chefjeanpierre.com

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