Manhattan Clam Chowder

simplyrecipes.com

Anonymous

2 slices bacon (can sub with 2 more Tbsp olive oil)

1 Tbsp olive oil

2 carrots, peeled and sliced

2 celery stalks, chopped

1 onion, chopped

1 large garlic clove, minced

½ teaspoon dried thyme

¼ teaspoon celery seed

2 bay leaves

12 ounces of tomato juice, strained tomatoes or crushed tomatoes

1 14-ounce can of clam broth or juice*

2 10-ounce cans of baby clams, juice reserved*

1 pound waxy potatoes, peeled and cut into 2-inch chunks

A dozen or so live small clams, such as littlenecks or Manila clams

Salt and black pepper to taste

Tabasco or other hot sauce

* If using fresh quahogs, scrub clean a dozen or more quahogs. Place clams in a small pot and add two cups of water. Bring water to a boil. Cover the pot and steam the clams until they completely open, about 10 to 20 minutes. Remove from heat. Remove clams from pot and set aside. Strain the clam steaming liquid through a fine mesh sieve or cheesecloth to catch any grit, reserving the liquid. Remove the clams from the shells, chop. Use chopped clams in place of canned. Use steaming liquid in place of clam broth. note: If using fresh quahogs, scrub clean a dozen or more quahogs. Place clams in a small pot and add two cups of water. Bring water to a boil. Cover the pot and steam the clams until they completely open, about 10 to 20 minutes. Remove from heat. Remove clams from pot and set aside. Strain the clam steaming liquid through a fine mesh sieve or cheesecloth to catch any grit, reserving the liquid. Remove the clams from the shells, chop. Use chopped clams in place of canned. Use steaming liquid in place of clam broth.

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