Manhattan Clam Chowder (New York Times) Recipe - Recipezazz.com

Ingredients

• 5 to 6 pounds clams (medium clams, rinsed, you'll need 24 to 30 unshelled clams - rated as "top neck" or "cherrystone" preferred)
• 4 cups water
• 1 tablespoon unsalted butter
• 1/4 pound bacon (slab bacon, diced)
• 1 onion, diced (large Spanish or yellow onion)
• 2 cloves garlic, peeled and minced
• 2 celery ribs, diced (large ribs)
• 1 green pepper, diced (medium pepper)
• 2 carrots, diced (medium carrot, peeled)
• 1/2 to 1 teaspoon red pepper flakes, or to taste
• 415 grams potatoes, cubed (3 large Yukon Gold potatoes)
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 can (28 ounce) tomatoes, whole (peeled tomatoes in juice, roughly diced)
• 1 to 2 teaspoons black pepper, or to taste
• 1/4 cup chopped parsley, for garnish
• 1 to 1 1/2 cups crackers (oyster crackers, optional garnish)