"21" Manhattan Clam Chowder

Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6


• 1 lb fresh bacon, diced


• 4 carrots, peeled and diced


• 1 large onion, peeled and diced


• 4 celery ribs, diced


• 2 tablespoons dried oregano


• 2 bay leaves


• 2 tablespoons chopped garlic


• 1 teaspoon cayenne pepper


• 1 pint about 2 dozen cleaned shucked, coarsely chopped chowder clam (and their juice)


• 1 (10 ounce) can plum tomatoes, drained and crushed


• 2 quarts water


• 2 russet potatoes (about 1 pound) or 2 idaho potatoes, cleaned, peeled and diced (about 1 pound)


• salt (to taste)


• black pepper, freshly ground (to taste)


• freshly grated horseradish, for garnish

Recipe

• 1 in a heavy bottomed soup pot, cook bacon until fat begins to render.


• 2 add diced vegetables and saute until wilted.


• 3 add oregano, bay leaves, garlic and cayenne.


• 4 stir in clams and their juices, continuing to saute for 2 more minutes.


• 5 add the tomatoes and water, bring all to a boil.


• 6 reduce heat and simmer for 1 hour.


• 7 add potatoes and simmer for another 30 minutes.


• 8 taste, and adjust seasonings with salt and freshly ground pepper if necessary.


• 9 serve hot with freshly grated horseradish as a garnish.