I know… I know…Manhattan Clam Chowder? From a NH based Kitchen Witch? It should be creamy New England “Chowdah” all the way! But not if you grew up in NY. This recipe was inspired by the lovely and amazing, Judika Illes, who spent many days as a child enjoying time with family on Jones Beach and gobbling up hot cups of this staple beach food during the summer months. In my interview with Judika on my Podcast series Conversational Witchcraft she confided how this dish always took her back to the simple summers at the beach. Check out her interview and then cook up a batch of this tasty soup!https://cucinaaurora.com/the-cucina-aurora-kitchen-witchery-podcast/
3 slices of bacon chopped *Optional
2 Tablespoons olive oil
1 Tablespoon butter
1 whole large white onion, chopped
6 cloves garlic, minced
2 stalks celery, chopped
2 large carrots, peeled and chipped
40oz clam juice
1 28 oz can diced tomatoes (with juice)
1 4oz can tomato paste
2 large Gold or Red potatoes (skin on – chopped into cubes to equal 2 cups
1 Tablespoon fresh oregano
1 Tablespoon fresh thyme
3 Bay Leaves
5 cans of chopped clams (Drained 6oz cans)
Salt and Pepper to taste
Fresh Parsley for garnish
In a large stock pot over medium high heat, cook bacon until crispy. Remove bacon from pot but leave the fat. Add olive oil and butter and heat until butter is melted. Add the onions, garlic, celery, and carrots until tender. About 5 minutes or until onions are starting to turn translucent. Add the clam juice, tomatoes, tomato paste, potatoes, oregano, thyme and bay leaf. Bring to a soft boil the reduce heat to medium simmer and cover. Cook about 15 minutes until potatoes have softened. Lower heat to just warm. Stir in clams, bacon, salt and pepper. Simmer about 5 more minutes until clams are warmed through. Serve hot and garnish with fresh chopped parsley.
