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

Name: 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)

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Clam Chowder can be substantial enough to serve as a main entree (especially if served with a fresh baguette), or it can be served as an appetizer soup

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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)