Manhattan Clam Chowder


  • 18 medium size clams

  • 3 stalks celery

  • 1 onion

  • 1 carrot

  • 1 medium can crushed tomatoes

  • a few cloves garlic

  • (turkey) bacon

  • 3 potatoes

  • bay leaf, tarragon, black pepper, salt and spicy red pepper



Prep the clams.
Heat some oil in a large soup pot. Chop the onion, garlic, carrot, and celery, and sauteé them in the pot for 10 minutes or so, stirring frequently. It should approach caramelization.
Add the diced potatoes and fill the pot with water about 3/4 of the way to the top. Add a judicious amount of the crushed tomatoes--not too much; you could always add more later. Let that boil for 15 minutes. Season with the herbs and spices.
Add the clams and continue to boil for another 10 minutes or so. The clams will open when they're fully cooked. If you're considerate, you'd take the clam meat out and discard the shells at this point.
Cook a few slices of (turkey) bacon, and add it to the soup just before you're ready to serve.
I'd recommend some bread and a bright Riesling. And candy for dessert if it's the weekend.

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