Manhattan Clam Chowder

Ingredients 

4 slices of bacon rind removed and diced

1 tbs olive oil

1 large clove of garlic - minced

1/2 white onion, diced

1 stalk of celery - diced

1/2 green pepper, diced

1 medium carrot, diced

2 dried bay leaves

1 tsp dried oregano or Tuscan Sunset

1/4 tsp crushed red-pepper flakes (optional or use less)

2 Yukon gold potatoes, peeled and cut into 1/2" dice

1  8oz jar of clam juice

2 10 oz cans of clams (drained) - save juice to add to chowder

1 cup of water

1 14 oz can of chopped tomatoes with juice (petite diced)
1/2 cup of tomato juice or Clamato Juice

1/8 cup chopped flat-leaf parsley

salt & pepper to taste


Method

Heat a 4-6 quart heavy-bottomed pot over low heat and add bacon.  Increase heat to medium and cook till bacon is crisp and golden brown. 

Add olive oil and garlic and cook 30 seconds.  Add onion, celery, green pepper, carrots, bay leaves, oregano (Tuscan Sunset) and crushed red pepper.  Saute, stirring occasionally until vegetables are softened - 8-10 minutes.

Add potatoes and clam broth and water.  Broth should just cover the potatoes.  Add more water if necessary.  Increase heat and bring to a boil, cover and cook until potatoes are soft but still firm in the center (about 10 minutes). 

Add tomatoes and juice and simmer 5 minutes.  Remove the pot from the heat.  Add drained clams and parsley.  Season with salt & 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 temp for up to an hour, allowing flavor to meld.

When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls.  

Makes about 8 cups.