Manhattan Clam Chowder

Serves 4 as a main dish, 6 to 8 as a first course

Manhattan clam chowder, unlike its New England cousin, is a tomato-based soup. This recipe is quick, easy, healthy and delicious, whether served as a first course or as a main dish with crusty bread to sop up some of the broth. Canned clams are a convenience food that work very well in recipes like this soup. However, if preferred, fresh clams can be substituted. Steam them just until they open, remove from the shells reserving the cooking liquid, chop if needed, and add to the soup as indicated for the canned.

Ingredients

• 2 tablespoons olive oil
• 4 ounces slab or thick-sliced bacon, chopped
• 2 medium onions, chopped
• 2 cups chopped celery
• 1 cup chopped carrots
• 1 cup chopped green peppers
• 6 large garlic cloves, minced
• 3 medium potatoes, cut into 1/2-inch cubes
• 2 cans (14.5-ounces each) whole tomatoes, crushed slightly, with juices
• 1 cup seafood broth or bottled clam juice
• 3/4 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 6 cans (about 6-ounces each) chopped or minced clams, drained, juices reserved
• Salt and pepper to taste (see notes below)
• 2 tablespoons chopped parsley

Heat the olive oil in a large soup pot over medium heat. Add the bacon and cook until browned, about 4 minutes. Add the onions, celery, carrots, peppers and garlic; cook until softened, about 4 minutes. Add all of the remaining ingredients, including the reserved juices from the clams but not the drained clams and parsley. Bring to a boil over high heat. Reduce to medium-low, cover and simmer until the vegetables are tender, about 20 minutes. Add the clams and parsley and heat about 5 minutes. Serve immediately or keep warm on a low heat for up to 15 minutes.

Note: Bottled clam juice has an excellent flavor, but is quite salty. I suggest not adding salt to the soup. Taste just before the soup is done and add only if needed. This recipe can be halved or doubled and leftovers reheat very well.