Recipe: Manhattan Clam Chowder

MANHATTAN CLAM CHOWDER

3 1/2 cups water, divided use
1/2 cup dry white wine
8 lb (3 1/2 kg) small clams, scrubbed
4 slices bacon, chopped
2 tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 each: onion, small stalk celery, small green bell pepper, small carrot, all cut in 1/4-inch dice
1/4 bulb fennel, cut in 1/4-inch dice
1 bay leaf
1 whole red dried chili
1 tsp dried leaf oregano
2 tsp tomato paste
2 Yukon Gold potatoes (about 3/4 lb/350 g), peeled, cut in 1/4-inch dice
3/4 cup bottled or canned clam juice
4 tomatoes (about 2 lb/900 g), peeled, cut in 1/4-inch dice
Sea salt and freshly ground pepper to taste
2 tbsp chopped parsley (for garnish)

Pour 1 1/2 cups water and all of the wine into wide, deep pan. Bring to boil on medium-high heat. Add clams. Cover and cook until they pop open, 3 to 5 minutes. Remove from heat.

Place clams in large bowl. Discard any that have not opened. Line strainer with cheesecloth. Strain clam cooking liquid into small bowl. When clams are cool enough to handle, remove from shells while holding over small bowl to catch juices. Cut clams into 1/4-inch pieces, reserving juices.

Cook bacon in large pan on medium heat until golden brown, about 5 minutes. Drain.

Return pan to heat. Add oil, bacon, garlic, onion, celery, green pepper, carrot, fennel, bay leaf, chili and oregano. Cook, stirring occasionally, 10 minutes, until vegetables are softened but not browned.

Stir in tomato paste. Cook 2 minutes, stirring to coat vegetables.

Stir in potatoes. Stir in remaining 2 cups water, clam cooking liquid and bottled or canned clam juice. Bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are almost tender, 7 to 8 minutes.

Add tomatoes. Turn heat to medium-high and return to boil. Turn heat to medium-low, cover and cook until potatoes are tender, 2 to 3 minutes.

Stir in clams and their juices. Remove from heat. Discard bay leaf and chili. Adjust seasoning with salt and pepper. Divide soup among 4 bowls. Garnish with parsley.

Makes about 11 cups, or 4 dinner-sized servings
Adapted from source: Go Fish: Fresh Ideas for American Seafood by Laurent Tourondel