Manhattan Style Clam Chowder

By carvalhohm2

Ingredients

• one about one gallon of clams, cleaned
• 2 1/2 cups water with 1/2 teaspoon salt
• 3 slices of bacon
• 3 tablespoons of butter
• 1 medium sweet onion, minced
• 1 stalk of celery, chopped
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 2 2/3 cups peeled, seeded, and diced and then pureed plum tomatoes
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 medium russet potato, peeled and diced into 1/2 inch cubes
• 1 teaspoon salt
• pepper as needed
• Tobasco sauce, a few drops as needed

Details

Adapted from thepreparedpantry.com

Preparation

Step 1

1. Steam the clams until they open. Discard any that do not open.

2. Pick the meat from the clams, chop them, and set the meat aside.

3. Strain the broth with a fine mesh sieve or cheesecloth and set aside.

4. In a large heavy pan, cook the bacon until crisp. Remove the bacon and chop into pieces. Pour out any bacon grease leaving a tablespoon or so in the pan.

5. Add the butter, onion, garlic, and celery and sauté until the vegetables are crisp tender.

6. Add the flour and stir until you have paste that is just starting to brown.

7. Gradually add the clam broth—a little at a time--stirring to remove lumps until you have a smooth sauce. Add the rest
of the broth.

8. Add the potatoes and bacon and cook until they are just tender. Skim any residue from the surface.

9. Add the chopped clams and the diced tomatoes. Season with salt and pepper, the other spices, and the Tobasco sauce. Bring to a simmer and serve.