Manhattan Clam Chowder Recipe

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Ingredients

    3 slices bacon , cut into 1/4-inch pieces
    1 medium onion , minced
    3 cloves garlic , minced
    2 stalks celery , diced
    1 large carrot , diced
    1 teaspoon (5ml) Old Bay seasoning
    1 teaspoon (5ml) Worcestershire sauce
    1/4 teaspoon dried oregano leaves
    2 medium potatoes , peeled and diced
    1/2 cup (120ml) water
    1/2 cup (120ml) dry white wine
    1 (8 ounce - 236ml) bottle of clam juice
    2 (6.5 oz - 184g each) cans of minced clams, drained but save the

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juices
    1 (14.5 oz - 411g) can diced tomatoes
    1/4 teaspoon fresh cracked black pepper
    Kosher or Sea Salt to taste
    Minced parsley for garnish (optional)

Directions

Heat medium soup pot over medium-high heat. Once hot, fry the bacon till the fat releases and therefore the bacon becomes crisp. Add the onion, garlic, celery and carrot and cook for 2-3 minutes, or till the onion becomes soft and garlic becomes sweet, however not burnt.

Add the recent Bay Seasoning, Worcestershire sauce, oregano, potatoes, water, white wine, bottle of clam juice, juice from the two cans of clams (but not the clams yet), diced tomatoes, salt and pepper.

Bring the soup to a boil, then forthwith scale back heat to low. Simmer soup on low heat for concerning 15-20 minutes, or till the potatoes square measure tender.

currently add the clams to the soup. fastidiously mash a couple of of the potatoes within the pot to make a rather thicker, soup consistency to the soup.