Manhattan Clam Chowder

Ingredients

• 3 pounds littleneck clams – scrubbed
• 1 cup water
• 4 ounces bacon – diced
• 1 tbsp olive oil
• 8 ounces onion – chopped
• 2 ribs celery – chopped
• 6 ounces carrot – chopped
• 1 medium green bell pepper – chopped
• 3 cloves garlic – minced
• 1 tbsp tomato paste
• 28 ounces canned whole peeled tomatoes – crushed by hand
• 24 ounces bottled clam juice
• 2 leaves bay leaves
• 4 sprigs thyme sprigs
• 0.25 tsp crushed red pepper flakes
• 1.25 pounds yukon gold potatoes – peeled and 0.5-inch diced
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup flat-leaf parsley – chopped

Instructions

1. Scrub the littleneck clams under cold running water, discarding any with cracks. Place clams and 1 cup water in a large pot, cover, and steam over medium-high heat until they just open, 6–8 minutes, transferring clams to a bowl as they open.
2. Strain the pot liquid through a fine-mesh strainer lined with a paper towel to remove grit; reserve the strained liquor. Remove clams from shells and coarsely chop into 0.5-inch pieces; set aside.
3. In a large heavy pot over medium heat, cook the diced bacon until the fat renders and edges begin to crisp, 6–8 minutes. Add the olive oil.
4. Add the chopped onion, celery, carrot, and green bell pepper. Cook, stirring, until softened but not browned, 8–10 minutes.
5. Stir in the minced garlic and crushed red pepper flakes; cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it darkens slightly, 1–2 minutes.
6. Add the crushed tomatoes with their juices, the bottled clam juice, and all of the reserved strained clam liquor. Add the bay leaves and thyme sprigs. Bring to a boil, then reduce to a lively simmer.
7. Stir in the diced potatoes. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 15–20 minutes; skim any foam.
8. Add the chopped clams and simmer gently until just heated through and barely firm, 1–2 minutes. Remove and discard the bay leaves and thyme sprigs.
9. Season with the kosher salt and black pepper to taste, then stir in the chopped parsley.
10. Let the chowder rest 5 minutes to marry flavors. Ladle into warm bowls and serve hot.