Manhattan style chowder What you’ll need: 4oz bacon 1 yellow onion 2 carrots 2 ribs celery 4 cloves garlic 1lb petite Yukon golds 2tbsp tomato paste 1 tbsp chili flakes 2 tsp smoked paprika 2 cups crushed canned tomatoes-or blended fresh tomato 3 cups chicken broth 1 8oz bottle clam juice 2lb clams 5sprigs thyme 1 bay leaf Chopped parsley Begin by prepping and slicing all of your mirepoix and garlic. Cut your bacon into little matchsticks. Add the bacon to a cold pot and turn the heat to medium low. Render out as much fat as you can and once the bacon starts getting crispy add the mirepoix and garlic. Sweat everything down together (no color) for around 6-8 minutes and add the spices and tomato paste. Cook an additional 3 minutes or until everything is brick red. Next add the broth, clam juice, potatoes, thyme, and bay leaf. Bring to a simmer. After about 30 minutes your potatoes should be tender enough to pierce easily. Add the clams and cover with a lid. Steam for 3 minutes then check if they’ve opened. You can go ahead and scoop the clams out of their shell or leave them like that, your choice. Serve topped with chopped parsley. To purge clams get a bowl of cold water and add a tablespoon of salt. Add the clams and let them sit in there for 30 minutes. Dump out the water and add fresh cold water and salt for up to 3 times to remove as much sand and grit as possible.
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