Manhattan Clam Chowder

Photo: flickr user craigemorsels

Ingredients

1 ounce pint shucked clams or two 6 ½ cans minced clams

2 celery stalks, chopped

1 small carrot, chopped

1 small onion, chopped

1 tablespoon olive oil

1 bottle (8 ounces) clam juice

2 cups cubed, unpeeled red potatoes

1 teaspoon dried thyme, crushed

1/8 teaspoon ground red pepper

1/8 teaspoon black pepper

1 can (14 1/2 oz) diced tomatoes, undrained

2 tablespoons crumbled, cooked bacon

Preparation

Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell (or drain clams, reserving juice). If necessary, add enough water to reserved clam juice to equal 1 1/2 cups. Set aside.

In a large saucepan cook celery, carrot and onion in hot oil until tender. Stir in the reserved 1 1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme and red and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the clams, undrained tomatoes and bacon. Return to boiling; reduce heat. Cook for 1-2 minutes more or until heated through.

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"Is that the red or the white?" The addition of tomatoes means that Manhattan Clam Chowder is definitely the red. You can substitute chicken broth for the 8 oz bottled clam juice if you prefer.