Manhattan Clam Chowder

Ingredients

2 strips                     Thick cut bacon diced

1/2C                         Onion diced

1/3C                         Green bell pepper diced

1/4C                         Carrot diced

1/4C                         Celery diced

1t                             Garlic minced

1t                             Tomato paste

8t                             Dry white wine

1C                            Fingerling potatoes 1/4” dice

8oz                           Clam juice

1C                            Canned diced tomatoes

1 sprig                      Thyme

1                              Bay leaf

1/2t                          Red pepper flakes

1lot                           Kosher salt, black pepper, Tabasco, lemon juice to taste

13oz                         Chopped clams in juice

2T                            Chopped parsley

1t                             Lemon zest

1t                             Garlic minced

Process

Cook bacon in a large pot until crisp

Remove bacon to a paper towel

Add onion, bell pepper, carrot, and celery to the pot

Cook over medium high heat until vegetables soften and onions begin to brown

Add 1t of garlic and tomato paste and cook until fragrant (1 minute)

Deglaze the pot with white wine

Add potatoes, clam juice, tomatoes, thyme, bay leaf, and red pepper flakes

Cook until vegetables are fork tender (about 20 minutes)

Discard the thyme and bay leaf

Stir in the chopped clams

Cook until heated through (about 5 minutes)

Season with salt, black pepper, Tabasco, and lemon juice to taste

Garnish with bacon, garlic, parsley, lemon zest an oyster crackers