Manhattan Clam Chowder
This hearty tomato-based clam chowder has the surprising addition of soy sauce.
36 whole clams
3/4 pound bacon strips
4 onions, chopped
3 tablespoons butter
4 tomatoes, seeded and chopped
2 1/2 cups chopped celery
1 1/2 cups peeled and chopped carrots
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1/2 teaspoon crushed dried thyme
1 bay leaf
3 cloves garlic, finely chopped
1 tablespoon soy sauce
4 potatoes, peeled and diced
- Place whole clams in a kettle and cover with water. Cover the kettle, turn the heat to high, and cook the clams, shaking occasionally, until they are all open, 5 to 10 minutes. Remove the clams from their shells, and finely chop; set aside. Strain the liquid used to steam the clams and reserve.
- In a large saucepan, sauté pork strips and onions in butter until the onions are transparent, about 5 minutes. Add tomatoes and simmer for 5 minutes, stirring often. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce.
- Stir in the clam liquid (add water to make 10 cups) and simmer, covered, for 1 hour. Add potatoes; simmer an additional 15 minutes. Add reserved clams; simmer for 8 minutes. Remove the bay leaf before serving. Remove from stove; serve hot.
Makes 8 to 10 servings.