New Manhattan Clam Chowder

• Meat

  • 6 slices Bacon

• Seafood

  • 1 cups Clam
  • 12 Live clams, fresh

• Produce

  • 1/4 cup Bacon along with oyster crackers and parsley, cooked
  • 1 tbsp Basil
  • 4 Bay leaves, whole
  • 1 cup Celery
  • 3 cloves Garlic
  • 1 cup Onion
  • 2 tbsp Parsley
  • 4 Red potatoes
  • 1/2 tsp Thyme
  • 1 15 oz can Tomatoes

• Canned Goods

  • 1 8 oz can Tomato paste

• Condiments

  • 3 drops Liquid smoke

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt
  • 1/4 tsp White pepper

• Dairy

  • 8 tbsp Butter
  • 1 pint Heavy cream

• Beer, Wine & Liquor

  • 1 can Beer
  • 1/4 cup White wine or sherry

Found on wholesomelicious.com

Description

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

Directions

• 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