Manhattan Clam Chowder - cooking recipe

Ingredients

bacon ... 4-6 slices; cut into .5 inch squares
onion ... 1 cup; chopped
green pepper ... .5 cup; chopped
celery ... .5 cup; chopped
boiling potato; 2 cups; cut into .5 inch pieces
clam broth (or juice) ... 2-2.5 cups
tomato ... 2-2.5 cups; chopped with juice retained
clams ... 2-3 dozen (medium); cut into .5 inch pieces
fresh basil ... 3 TBL; chopped fine
flat-leaf parsley ... 3 TBL; chopped fine
kosher salt ...
black pepper ...
tobasco (OPTIONAL) ...

Preparation

Heat a heavy-bottom pot.

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).

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

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

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

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

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.

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

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

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