Wednesday, August 28, 2013

Manhattan Clam Chowder

It seems like ages ago that we were at the beach, and now I'm finally posting this recipe. The recipe is loosely based on some others that I found online but it really was formed from the vegetables that we had available. The picture is of my sister Tiffany on the dock by the bay eating some soup.

4-5 strips thickly cut bacon, sliced
1 large white onion
2 shallots
3 stalks celery
1 small bunch or 3 large carrots
3 green peppers, seeded and diced
1 jalapeno, seeded and diced
4 cloves garlic
3 large potatoes, cubed
5 large tomatoes, chopped roughly
1 bunch fresh parsley
1 tbsp fresh thyme
1 tsp chopped fresh rosemary
1 tsp old bay seasoning
3 cups chopped clams
5 cups clam juice

Crisp the bacon in a heavy soup pot over high heat. Remove the meat and set aside. Chop the onion, shallots, celery, and carrots into small pieces. Saute in the bacon drippings over medium heat for about 10-15 minutes until softened and fragrant. Add the hot and sweet peppers and saute for another 5 minutes. Add the garlic and cook for an additional minute. Add the potatoes, tomatoes, and broth. Bring to a boil and cook for about 20 minutes until the potatoes are tender. Add the old bay and herbs and black pepper. Season to your liking. Turn off the heat and add the chopped clams. Serve with some crusty bread.

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