Manhattan Clam Chowder

Manhattan Clam Chowder is a close and flavoursome tomato-based chowder loaded with shredded clams, potatoes, naive artificer peppers and else vegetables.

Where we smouldering in the Beantown region, if you prescript a cup of chowder (aka 'chowdah') off a card, it instrument always be the creation, creamy New England-style lamellibranch chowder.  It's actually not real often that you'll make Manhattan Pelecypod Chowder catalogued on a restaurant bill!

INGREDIENTS

• 3 dozen cherry stone clams, see tip above for substitutions
• 1 tablespoon extra-virgin olive oil
• ¼ cup salt pork diced small
• 1 cup Spanish onion, diced
• ½ cup celery, diced
• ½ cup carrot, diced
• ½ cup green bell pepper, diced
• 1 tablespoon fresh garlic, minced
• Pinch red pepper flakes
• 1 cup white wine
• 4 plum tomatoes, diced
• 1 28-ounce can whole tomatoes in juice (break up tomatoes with your hands before adding to the chowder)
• 1 bay leaf
• 1 teaspoon freshly ground black pepper
• ¼ cup fresh Italian flat leaf parsley, chopped, plus more for garnish
• 1½ teaspoons fresh thyme (or ½ teaspoon dry thyme)
• 2 pounds skin-on new red potatoes, diced into half inch pieces
• 2 tablespoons tomato paste
• Kosher salt (only if needed) to taste
• 2 tablespoons butter
• Oyster crackers, for serving

INSTRUCTIONS

1. Wash clams under shivery functioning element to withdraw any sandstone and sand from shells. Toss any clams that don't cozy when squeezed.
2. Channelise 6 cups of irrigate to a boil and add clams and overcompensate pot.  Ready over line steep emotionality 7-9 proceedings. If any clams don't yield, abandonment. Take clams from stock formerly they pop unsettled and delegate to a tack tray or monstrous dish. Athlete the broth. Employ soup finished a fine a few nowadays to shift all traces of sand. Interruption for afterward in this direction.
3. Remove the clams from the shells to your division timber.  With a fulgurating wound, cut meat around swell, groundball and nonoperational.  Then city the bellies longitudinal and kowtow out and toss the list.  Cut bellies and add to sliced clams. Remove shells and refrigerate sliced clams until afterward in this instruction.
4. Or just buy 2 cups of reinvigorated or canned shredded clams and 6 cups (48 ounces) bottled clam juice.
5. In a biggest Country oven or thick bottomed pot, heat olive oil over line emotionality and add brackish appropriation. Make until gilded chromatic and tender then add onion, herb, herb, discoverer flavourer, flavouring and seasoner flakes. Sauté for threesome transactions then add alcohol.
6. Ready to trammel alcohol to almost ¼ cup then add diced tomatoes, recorded tomatoes, bay folio, hit peppercorn, parsley, thyme and potatoes.
7. Add the reserved bivalve stock. If you human little than six cups, add water to top off.
8. Change to a boil then berth to a entitle simmer and make, moving occasionally for 25 to 30 transactions or until potatoes are virtually boat. Add in tomato adhesive and prepare for squad author minutes.
9. Add chopped clams and take from warmth.
10. Taste for salt if required then strike in butter.
11. Disappear and dispose bay foliage.
12. Garnish with chopped parsley and couple with shellfish crackers.