Sure, we love creamy New England Clam Chowder (don’t miss our recipe here!) but sometimes all we want is a bowl of tomato-rich Manhattan Clam Chowder. Don’t forget the oyster crackers!
Heat the olive oil in a Dutch oven set over
moderate heat. Add the bacon and fry until golden and crisp, 6-8 minutes.
Stir in the onion, carrot, celery, garlic,
potatoes, and a pinch of salt, sweating until softened, 8-10 minutes.
Stir in the spices and bay leaves; cook and
stir until fragrant, 1 minute. Add the tomatoes (and their juice) and clam
juice. Bring to a steady simmer and cook until the potato is very soft, about
15 minutes.
Discard the bay leaves. Working in batches
to best fit your blender, transfer the contents of the Dutch oven to a food
processor or blender and purée until smooth, scraping down the sides of the
processor as needed.
Pour the chowder back into the Dutch oven
and return to a rapid simmer. Add the clams, cover with a lid, and cook until
they have steamed open, about 4 minutes; discard any that don't open.
Stir in the chopped parsley and season to
taste with Tabasco, salt, and pepper. Serve straight away for best results.
