Manhattan Clam Chowder

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Originally posted by mean chef.

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Steps

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Heat a 4- to 6-quart heavy-bottomed pot over low heat , and add the bacon.

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Once it has rendered a few tablespoons of fat , increase the heat to medium , and cook until the bacon is crisp and golden brown.

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Pour off all but 1 tablespoon of the fat , leaving the bacon in the pot.

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Add the olive oil and garlic , and cook for 30 seconds.

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Add the onion , celery , bell pepper , carrots , bay leaves , oregano , and crushed red pepper.

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Saut , stirring occasionally with a wooden spoon , until vegetables are softened but not browned , 10 to 12 minutes.

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Add the potatoes and clam broth.

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The broth should just barely cover the potatoes.

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If it doesnt , add enough water to cover.

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Increase the heat , bring to a boil , cover , and cook the potatoes vigorously until they are soft on the outside but still firm in the center , about 10 minutes.

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If the broth hasnt thickened lightly , smash a few potatoes against the side of the pot , and cook 1 to 2 minutes more to release the starch.

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Add the tom.

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Ingredients

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thick slab bacon, olive oil, garlic cloves, onion, celery, green bell pepper, carrots, dried bay leaves, dried oregano, crushed red pepper flakes, yukon gold potatoes, clam broth, clams, tomatoes with juice, flat leaf parsley, coarse salt, fresh ground black pepper