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'21' Manhattan Clam Chowder




Source of Recipe


Internet


List of Ingredients




1 pound fresh bacon, diced
4 carrots, peeled and diced
1 large onion, peeled and diced
4 celery stalks, diced
2 tablespoons dried oregano
2 bay leaves
2 tablespoons chopped garlic
1 teaspoon cayenne pepper
1 pints (about 2 dozen) cleaned, shucked, coarsely chopped
chowder clams and their juice
1 (10-ounce) can plum tomatoes drained and crushed
2 quarts water
2 Russet or Idaho potatoes (about æ pound), cleaned, peeled, and diced
salt and freshly ground black pepper to taste
Garnish: freshly grated horseradish to taste


In a heavy-bottomed soup pot, cook the bacon until its fat begins to render. Add the diced vegetables and saute until wilted. Add the oregano, bay leaves, garlic and cayenne. Stir in the clams with their juice and continue to saute for two minutes. Add the crushed tomatoes and water and bring to a boil. Reduce heat and simmer for one hour. Add the potatoes and continue to simmer another 30 minutes. Season with freshly ground pepper and salt if necessary. Serve hot with freshly grated horseradish as a garnish.



Recipe