Manhattan Clam Chowder
This is a hearty tomato based soup that is loaded with vegetables and clams.Based on a recipe from the New York Times Magazine, which in turn was adapted from "The Grand Central Oyster Bar and Restaurant Complete Seafood Cookbook", Stewart, Tabori & Chang, 1996.
- 2 medium leeks, white and light green parts chopped, approximately 2 cups
- 1 teaspoon cider vinegar
- 2 ounces slab bacon or Canadian diced
- 3 sprigs parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 large potatoes peeled and diced 1/2", approximately 1 1/2 cups
- 1/2 cup water
- 8 ounces bottled clam juice
- juice from fresh or canned clams
- 1 green bell pepper seeded and diced 1/2"
- 1 large celery stalk diced 1/4", approximately 1/2 cup
- 1 large carrot peeled and diced 1/4", approximately 1/2 cup
- 2 1/2 pounds tomatoes about 6 large, peeled and chopped
- 42 ounces canned diced unsalted tomatoes with liquid
- 1/4 cup tomato paste
- 1/4 teaspoon baking soda
- 1/8 teaspoon black pepper
- 1 pint clams fresh shelled, chopped
- 2 6.5 ounce canned clams with juice
- 1 tablespoon fresh parsley minced
- Clean leeks well and soak in cold water with 1 teaspoon cider vinegar, while preparing other vegetables. Then roughly chop.
- Place a 6-quart stock pot over medium heat. If using Canadian bacon, add 1 teaspoon canola oil. Fry the bacon until brown. Discard any fat.
- Using a small piece of kitchen string, tie parsley sprigs, thyme sprigs, and bay leaf together. Add to stock pot along with all of remaining ingredients, except minced clams and minced parsley. Place pot over high heat and bring to a boil. Reduce heat to simmer, covered for 1 hour, stirring occasionally. Stir in clams, heat until cooked, approximately 3 minutes.
- Remove from the heat and discard the tied herbs. Adjust the seasonings, stir in the minced parsley, and serve.
Makes 2 1/2 quarts.The small amount of baking soda is added to counter the acidity of the tomatoes.