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Manhattan Clam Chowder
from the kitchen of Sharmagne Leland-St.John

1 51-ounce can of chopped sea clams (3 pounds 3 ounces) (retain juice)
5 slices of bacon
2 cups onion, finely chopped
3 celery stalks, finely chopped
3 large carrots, diced
½ cup chopped red bell mini peppers
4 garlic cloves, minced
3 bay leaves
3 teaspoons dried oregano leaves
4 sprigs fresh thyme
½ teaspoon crushed red pepper
6 potatoes peeled and cut into ½ inch cubes
1 cup chicken broth
3 cups chopped whole tomatoes (retain juice)
¼ cup chopped parsley leaves
Freshly ground black pepper

Open the can of clams and drain through a strainer,
reserving the liquid. Set both aside. You will need 6 cups
of liquid. You may add the juice from the tomatoes
and extra broth to meet this measure.

Cut the bacon into 
½ inch pieces and place in a large
iron pot. Cook over medium heat until golden and crispy.
Pour off all the fat except 5 tablespoons. Add the onions,
celery, red pepper and carrots. Saut
é until the vegetables
are softened. Do not allow them to brown. Add the garlic,
bay leaves, oregano, thyme, and crushed red pepper and
cook an additional 3 minutes. Turn the heat to high and add
the potatoes, the reserved clam broth, (add additional liquid
to measure 6 cups) and chicken broth. Cover and bring to a
boil. Cook for 20 minutes or until the potatoes are fork tender
and the broth has thickened. Add the tomatoes and continue
to cook for 10 minutes. Remove from the heat and add the
clams, parsley, and the salt and pepper to taste. Allow the
chowder to sit for at least one hour to allow the flavours to
mingle, then reheat slowly over a low fire. Do not allow to boil.


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