New Manhattan Clam Chowder
Servings: 6
Ingredients
- 1 dozen fresh live clams Several cans of whole or chopped clams can be substituted if fresh are not available
- 1 - 1 ½ cups clam juice this will be collected from the fresh clams, if using canned clams you’ll need to add canned or bottled clam juice
- 6 – 8 slices of chopped bacon
- 3 cloves finely chopped garlic
- 1 cup chopped onion
- 1 cup chopped celery
- 4 – 5 red potatoes diced
- 1 15 oz can of diced or crushed tomatoes
- 1 8 oz can of tomato paste
- 1 pint heavy cream
- 8 Tbs butter 1 stick
- 2 Tbs parsley
- 1 Tbs basil
- 1 tsp salt
- 4 – 6 whole Bay leaves
- ½ tsp thyme
- ½ tsp black pepper
- ¼ tsp white pepper
- 3 - 4 drops Liquid Smoke
- ¼ cup white wine or sherry
- 1 can of beer
- ¼ cup cooked chopped bacon along with oyster crackers and parsley for garnish
Instructions
- Place clams into large pot add beer two bay leaves, cover with lid and steam clams until they slightly open, (approximately 5 – 7 min). Remove clams from heat and let cool.
- In large pot cook bacon, garlic and onions until lightly caramelized then add butter, celery, potatoes, herbs, spices and wine or sherry continue cooking over low to med-low heat.
- While vegetables are cooking use a butter knife to open up clams over a large bowl while collecting the clam juice. Use the knife to remove the clams, discard the shells, chop up clams into dice sized pieces and add to clam juice.
- In the pot with the bacon and vegetables add canned tomatoes, tomato paste and cream, mix well then add the clams - clam juice mixture and Liquid Smoke. Continue cooking; lightly simmer, over low to med-low heat until potatoes are soft, approximately 1 hour or longer depending on heat (a crock pot can also be used).
- Serve garnished with cooked chopped bacon, parsley and oyster crackers