Manhattan Clam Chowder

1. 1

   Heat a heavy-bottom pot.

2. 2

   Heat 2 TBL cooking oil in saucepan for no more than one minute. Add bacon pieces; cook over medium heat (stirring) until fully cooked (about 5 minutes).

3. 3

   Reduce heat to low. Add onion, pepper, & celery; cook (stirring) until soft (about 3-5 minutes).

4. 4

   Add potato; continue cooking (stirring) for 2 minutes.

5. 5

   Add clam broth (juice) and tomato (with juice); reduce heat to simmer and cook (covered) for 10 minutes.

6. 6

   Add basil and continue to simmer (uncovered) for 2-3 minutes.

7. 7

   CLAMS; option 1 ... if raw in shell, scrub shell. Place in pot; simmer (stirring) for 8-10 minutes (until open). Discard unopened clams. Remove pot from heat. Remove clams; allow to cool; remove meat from shell; return meat to mixture with some shells.

8. 8

   CLAMS; option 2 ... if already cooked, place in pot; simmer (stirring) for 10 minutes.

9. 9

   Stir in parsley, salt, pepper and tobasco to taste. Serve with oyster crackers.

10. 10

    NOTE: mixture without clams can be made, reserved, and frozen. When needed, bring to simmer for 5 minutes before adding clams.

No additional tips available.