Manhattan Clam Chowder

★★★☆☆

Serves: 6 Origin: Contemporary

50 littleneck clams (3 pounds, 8 ounces total), scrubbed50 littleneck clams (3 pounds, 8 ounces total), scrubbed
2 cups water480 ml water
2 cups dry white wine (such as Sauvignon Blanc)480 ml dry white wine (such as Sauvignon Blanc)
2 (1 ounce each) thick-cut bacon slices, finely chopped (1/2 cup)2 (1 ounce each) thick-cut bacon slices, finely chopped (1/2 cup)
1 medium-size (10 ounces) yellow onion, chopped (about 1 cup)1 medium-size (10 ounces) yellow onion, chopped (about 1 cup)
1 medium-size (8 ounces) green bell pepper, seeded and chopped (about 1 cup)1 medium-size (8 ounces) green bell pepper, seeded and chopped (about 1 cup)
2 medium (about 4 ounces total) carrots, peeled and chopped (about 3/4 cup)2 medium (about 4 ounces total) carrots, peeled and chopped (about 3/4 cup)
2 medium (about 2 ounces total) celery stalks, chopped (about 3/4 cup)2 medium (about 2 ounces total) celery stalks, chopped (about 3/4 cup)
4 garlic cloves, minced (about 1 tablespoon)4 garlic cloves, minced (about 1 tablespoon)
2 teaspoons fresh chopped thyme, plus more for garnish10 ml fresh chopped thyme, plus more for garnish
1/4 teaspoon crushed red pepper1 ml crushed red pepper
1 1/2 pounds baby Yukon Gold potatoes, unpeeled and quartered680 g baby Yukon Gold potatoes, unpeeled and quartered
2 teaspoons kosher salt10 ml kosher salt
1 dried bay leaf1 dried bay leaf
1 (14 1/2-ounce) can fire-roasted diced tomatoes1 (14 1/2-ounce) can fire-roasted diced tomatoes
Black pepperBlack pepper

Step 1
Place clams, water, and wine in a medium-size Dutch oven. Cover and bring to a simmer over medium-high; simmer until clams have opened, about 15 minutes. Remove from heat. Remove and discard any clams that did not open. Set a fine mesh strainer lined with cheesecloth over a large heatproof bowl; pour clam mixture through strainer into bowl. Remove half of the clams from shells, and roughly chop (you'll have about 1/4 cup). Reserve remaining clams in shell and clam broth separately (you'll have about 5 cups broth). Rinse Dutch oven, and wipe dry.
Step 2
Return Dutch oven to medium heat. Add bacon; cook, stirring often, until browned, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.
Step 3
Add potatoes, salt, bay leaf, and reserved clam broth to mixture in Dutch oven; bring to a boil, partially covered, over medium. Boil, stirring occasionally, until potatoes are tender, 15 to 20 minutes. Using a wooden spoon, gently mash some of the potatoes to thicken broth. Stir in tomatoes, chopped clams, clams in shell, and bacon; cook, stirring occasionally, until heated through, about 5 minutes. Remove and discard bay leaf. Garnish with black pepper and additional thyme.

Make sure to rinse the clams thoroughly before using them to remove any lingering sand. Serve with crusty bread or oyster crackers.

Wine Pairing: Light White — Sauvignon Blanc — crisp acidity that lifts greens and brightens a soup.