Clam Chowder

Dear (red) Manhattan Clam Chowder people, it’s time to meet the REAL clam chowder in town.

• 1/3 pound bacon, chopped

• ½ cup onion, diced

• ½ cup celery, diced small

• 3 tablespoons dry vermouth

• 2 medium russet potatoes, peeled and cut into a large dice

• 3 - 6.5 oz cans chopped baby clams

• 1 - 10oz can whole baby clams

• 1-8 oz bottle clam juice

• 1 teaspoon dried or fresh thyme

• 1/4 teaspoon liquid smoke

• 1 pint (2 cups) whipping cream

• 3 tablespoons fresh parsley, finely chopped

• Kosher salt and fresh ground pepper

• 1 teaspoon Old Bay seasoning

• Hot sauce (optional)

• Bread bowls for serving, see recipe here

• Cook bacon in a pot until crispy, remove bacon to a paper towle lined plate, but leave 2-3 tablespoons of the grease

• Put onion & celery into the pot and cook until just softened, 3 to 4 minutes

• Pour in vermouth and let reduce by about 1/2

• Then add in potatoes, clam juice from all the cans (but don’t throw out the clams!) and the bottle of clam juice to cover potatoes

• Bring to a boil, add thyme, liquid smoke and reduce heat then simmer until potatoes soften, about 10 minutes

• Add cream and clams (both chopped & smoked) heat through until chowder thickens

• Add 2 tablespoons of the parsley, salt and pepper to taste

• Serve in a bread bowl - topped with bacon, a little more Old Bay, parsley and a little drizzle of hot sauce if you’re using

WATCH ME MAKE THIS

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