TLC Cooking "Manhattan Clam Chowder"

Manhattan Clam Chowder

INGREDIENTS

2	dozen cherrystone clams
2	cups clam juice
2	cups unsalted chicken stock
1	tablespoon neutral oil
2	thick slices smokey bacon, cut into lardons
1	medium leek, white and some pale green sliced lengthwise, rinsed of grit, cut into thin half moons
2	tender stalks celery sliced thinly across the width
pinch salt
4	plump garlic cloves, minced
2	medium unpeeled Yukon Gold potatoes, washed and diced
1/2	teaspoon black pepper
1	14 ounce can petite diced tomatoes and juice
1	bay leaf
3	sprigs thyme
2	tablespoons chopped Italian parsley

PREPARATION:

Scrub the clams well in cold water. Place them in a deep pot with the clam juice and chicken stock. Bring the pot up to a boil, put on a lid and reduce to a simmer. Cook approximately 5 minutes, or until the clams all pop open. Remove the clams to a bowl to cool, and strain the broth through a tea towel or layers of cheesecloth (reserve the stock). When the clams are cool enough to handle, chop them coarsely.
Heat a soup pot over medium heat. Add the olive oil and the bacon. Cook the bacon until the fat renders but the bacon does not crisp. Add the leeks and celery and a small pinch of salt. Sauté the vegetables over a lower heat until tender. Add the garlic and sauté a few moments. Add the potatoes and pepper and stir to combine.
Add the tomatoes and juices, the reserved stock, bay leaf and thyme. Bring soup to a simmer and cook gently until the potatoes are just tender 20 minutes. Stir in the clams and parsley.

This recipe appears in: Italian

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