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Manhattan Clam Chowder
Traditional Manhattan style Clam Chowder (red sauce)
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Ingredients
  1. 4 bacon slices, cut into 1/2" pieces.
  2. 1 Onion, chopped
  3. 1 Green Bell Pepper, chopped
  4. 4 Celery Stalks, chopped
  5. 2 Carrots, sliced.
  6. 3 small to medium Red Potatoes, cut into 1/2" squares (optional)
  7. 2 bottles Clam Juice
  8. 2 Cans Whole Peeled Tomatoes (squished with clean hands)
  9. 1 dozen fresh Quahog Clams, steamed, removed from shell, cleaned, and chopped. (optional)
  10. 1 16 oz. can chopped clams (double if not using fresh clams)
  11. Fresh Thyme
  12. Fresh Oregano
  13. 2 Bay leaves
  14. Red Chile Flakes
  15. Fresh Ground Black Pepper
  16. Sea Salt
Instructions
  1. In a large pot, sauté the bacon until golden.
  2. Add onion, garlic, celery, and carrots and cook until softened.
  3. Add Potato, clam juice, herbs and spices, and tomatoes.
  4. Simmer for about 10 minutes or until Potato is tender with a fork.
  5. Add clams and cook until open (discard any unopened clams after 10-15 minutes).
  6. Remove clams from pot and remove from shells (you can keep some in shells for garnish if you would like).
  7. Add clams back in.
  8. Discard Shells.
  9. Remove Bay leaves.
  10. Add a little bit more fresh herbs for aroma at end
  11. Salt and pepper to taste.
  12. Serve hot.
Notes
  1. If you do not want to use potatoes, you can use any vegetable, although root vegetables tend to work best. Adjust timing so that you don't overcook it.
  2. You do not have to have a vegetable in the soup if you don't want. Just add more clams.
  3. You can use all canned clams, all fresh clams, whatever kind of clams you want, or a mixture. Quahog clams have the best flavor for this, I think. Next best would be Littleneck Clams.
  4. You can use fresh tomatoes if you have the time to cook them down.
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