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Jasper's Manhattan Clam Chowder

Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.

  • yield: Makes 13 cups
Photography: Rob Tannenbaum

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Ingredients

  • 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 large onion (10 ounces), cut into 1/2-inch dice
  • 2 stalks celery (4 ounces), cut into 1/3-inch dice
  • 1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
  • 2 medium carrots (4 ounces), cut into 1/2-inch dice
  • dried bay leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
  • 5 cups Clam Broth
  • Diced clams (reserved from Clam Broth recipe)
  • 1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
  • 1/4 cup chopped flat-leaf parsley
  • Coarse salt and freshly ground black pepper

Directions

  1. Step 1

    Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.

  2. Step 2

    Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.

  3. Step 3

    Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.

  4. Step 4

    Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.

  5. Step 5

    When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided

Source
Martha Stewart Living, December 2000

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Reviews (2)

  • 21 Oct, 2011

    I LOVE this recipe, have been using it for about 10 years now! -- THANKS Martha and Jasper! - The red pepper flakes make the difference, I don't use the green pepper or parsley but it's still an AMAZING YUMMY soup!

  • 26 Feb, 2008

    This was a really nice recipe. I served it during our Souper Bowl. We had New England Clam Chowder