Manhattan Clam Chowder

Ingredients

• 4 pounds fresh quahogs or large chowder clams, scrubbed
• 4 ounces salt pork or thick-cut bacon, finely diced
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 celery ribs, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 can (28 ounces) whole peeled tomatoes, crushed by hand
• 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• 1 teaspoon black pepper
• Salt to taste
• 1/4 cup chopped fresh parsley
• Oyster crackers, for serving

Before you cook

• Scrub the clams under cold running water and discard any that stay open when tapped.
• Dice the salt pork, onion, celery, carrots and potatoes and keep the potatoes in cold water so they do not brown.
• Crush the canned tomatoes with your hands in a bowl, juice and all.

Steps

1. Put the scrubbed clams in a large pot with 3 cups of water and cover it.
2. Bring the pot to a boil over high heat and steam the clams for 8 to 10 minutes, until the shells gape open.
3. Lift the clams out with tongs and let them cool on a sheet pan, discarding any that never opened.
4. Strain the clam broth through a coffee filter or a double layer of cheesecloth into a bowl and set it aside.
5. Pull the clam meat from the shells and chop it into rough 1/2-inch pieces.
6. Wipe the pot dry, set it over medium heat, and add the olive oil and diced salt pork.
7. Render the salt pork for about 8 minutes, until the cubes are golden and the fat has pooled.
8. Add the onion, celery and carrots and cook for 8 minutes, stirring, until the onion turns translucent.
9. Stir in the garlic, thyme, oregano, red pepper flakes and black pepper and cook for 1 minute.
10. Pour in the crushed tomatoes with their juice and add the bay leaves.
11. Add the reserved clam broth plus enough water to make about 6 cups of liquid in the pot.
12. Drain the potatoes and add them to the pot.
13. Bring the chowder to a simmer and cook uncovered for 25 minutes, until the potatoes are tender at the center.
14. Stir in the chopped clams and simmer for 3 minutes only, so they stay tender.
15. Fish out the bay leaves and taste the chowder, adding salt as needed.
16. Stir in the parsley and ladle the chowder into bowls with oyster crackers alongside.