Manhattan Clam Chowder

• bacon ... 4-6 slices; cut into .5 inch squares
• onion ... 1 cup; chopped
• green pepper ... .5 cup; chopped
• celery ... .5 cup; chopped
• boiling potato; 2 cups; cut into .5 inch pieces
• clam broth (or juice) ... 2-2.5 cups
• tomato ... 2-2.5 cups; chopped with juice retained
• clams ... 2-3 dozen (medium); cut into .5 inch pieces
• fresh basil ... 3 TBL; chopped fine
• flat-leaf parsley ... 3 TBL; chopped fine
• kosher salt ...
• black pepper ...
• tobasco (OPTIONAL) ...

1. Heat a heavy-bottom pot.
2. Heat 2 TBL cooking oil in saucepan for no more than one minute. Add bacon pieces; cook over medium heat (stirring) until fully cooked (about 5 minutes).
3. Reduce heat to low. Add onion, pepper, & celery; cook (stirring) until soft (about 3-5 minutes).
4. Add potato; continue cooking (stirring) for 2 minutes.
5. Add clam broth (juice) and tomato (with juice); reduce heat to simmer and cook (covered) for 10 minutes.
6. Add basil and continue to simmer (uncovered) for 2-3 minutes.
7. CLAMS; option 1 ... if raw in shell, scrub shell. Place in pot; simmer (stirring) for 8-10 minutes (until open). Discard unopened clams. Remove pot from heat. Remove clams; allow to cool; remove meat from shell; return meat to mixture with some shells.
8. CLAMS; option 2 ... if already cooked, place in pot; simmer (stirring) for 10 minutes.
9. Stir in parsley, salt, pepper and tobasco to taste. Serve with oyster crackers.
10. NOTE: mixture without clams can be made, reserved, and frozen. When needed, bring to simmer for 5 minutes before adding clams.

bacon , onion , green pepper, celery , boiling potato, clam broth, tomato , fresh basil, flatleaf parsley, kosher salt, black pepper

Taken from www.epicurious.com/recipes/member/views/manhattan-clam-chowder-1277357 (may not work)