Manhattan clam chowder

Here’s a simple recipe for Manhattan clam chowder:Ingredients:

• 2 dozen littleneck clams, scrubbed and cleaned
• 4 slices bacon, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 green bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 4 cups clam juice or seafood stock
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Dash of hot sauce (optional)
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot with the bacon fat, add the chopped onion, garlic, celery, carrots, and green bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
3. Add the crushed tomatoes, clam juice or seafood stock, water, bay leaves, dried thyme, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
5. While the soup is simmering, in a separate pot, steam the cleaned clams with a little bit of water until they open, about 5-7 minutes. Discard any clams that do not open.
6. Once the clams have opened, remove them from their shells and chop them into bite-sized pieces.
7. Add the chopped clams and reserved bacon to the pot of soup. Stir well and let it simmer for another 5-10 minutes.
8. Taste the chowder and adjust the seasoning if necessary. If desired, add a dash of hot sauce for extra heat.
9. Serve the Manhattan clam chowder hot, garnished with chopped fresh parsley.

Enjoy your homemade Manhattan clam chowder! Adjust the ingredients and seasonings according to your taste preferences.