Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Yield: Serves 8
Ingredients: 8 pounds, clams, medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean; 2 slices, thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces; 1 , large Spanish onion, chopped small; 1 , small red bell pepper, stemmed, seeded, and chopped small; 1 , medium carrot, chopped small; 1 stalk, celery, chopped small; 4 medium, garlic cloves, minced; 1 teaspoon, dried oregano; 1/2 cup, dry white wine; 1 (8-ounce) bottle, clam juice; 1 1/4 pounds, Yukon Gold potatoes, peeled and cut into 1/4-inch dice; 1 , large bay leaf; 2 (14.5-ounce) cans, diced tomatoes; , Salt and ground black pepper; 2 tablespoons, fresh parsley leaves, chopped

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SERVES8

WHY THIS RECIPE WORKS

For a clam chowder recipe that tasted like the sea, with tomatoes in the background, we steamed cherrystone clams just until they opened, removed the steamed clams from their shells, and reserved their juices, which we would use as the base...

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