manhattan clam chowder

Can I tell you a secret?

In the world of seafood soups and stews, I actually prefer a wine, butter, and/or cream base.

But there is something different about this clam chowder.

May be it’s the bacon?

Ingredients:

2 cloves garlic, smashed

1 onion quartered

hadful chopped carrots

1 rib celery

1 bay leaf

palmful of black pepper corns

2 pinches table salt

handful cilantro leaves

12 cups water

3 lbs clams, soaked and rinsed in a bowl of water - discard any that do not close when tapped or rinsed

1 lb mussles, soaked and rinsed in a bowl of water - discard any that do not close when tapped or rinsed

10 oz bacon, chopped

1 large onion, chopped

2 cups chopped carrots

2 cups chopped celery

4 cloves garlic, sliced

2 russet potatoes, peeled and chopped

1/2 tsp black pepper

1 tsp salt

2 Tbsp fresh thyme leaves

1 cup white wine

2 cups reserved clam stock

1 bay leaf

2 28oz can whole tomatoes, puréed

sliced scallions for garnish

2 Tbsp butter

Directions:

In a large stock pot add 2 smashed garlic cloves, 1 quartered onion, handful chopped carrots, 1 celery rib, 1 bay leaf, pepper corns, 2 pinches of salt, and cilantro. Cover with 12 cups water, and bring to a boil.

Turn heat down and let simmer for 15 minutes.

Add in clams and mussles. Cover. Cook 3 - 5 minutes until shellfish has cooked and most if not all shells have opened. Remove opened shells and set aside. Discard any that don’t open after 8 minutes.

Remove meat from all clams and mussels that opened. Set aside until ready to add to soup.

Reserve 2 cups of the clam stock, and set aside.

Meanwhile, in another large stock pot (or if you only have one you can set the shellfish and stock in the fridge to keep fresh while you wash out the used pot, and make the soup), heat bacon on medium- high until slightly crisp.

Remove bacon from pot, and set aside.

Add chopped onions, carrots, and celery to the rendered bacon fat. Sautee for 5 minutes until veggies are slightly softened. Add 4 cloves of sliced garlic, and stir to combine.

Add 1/2 tsp ground pepper and 1 tsp salt. Stir to combine. Turn heat down to low. Let sauté for 5 minutes, stirring occasionally. Stir in fresh thyme.

Add white wine, clam stock, pureed tomatoes, and 1 bay leaf.

Bring to a boil.

Once boiling, reduce heat to simmer. Let simmer for 30 - 45 minutes.

Remove bay leaf. Add in clams, mussels, bacon and butter. Stir to combine.

Serve once butter has melted and all ingredients are warm.

Top with fresh scallions.