Manhattan Clam Chowder

Submitted by ratherbeswimmin

"In ‘Williams-Sonoma: Soup’"

 

• Ready In: 1hr 7mins
• Ingredients: 12
• Serves: 6

ingredients

• 4 slice thick-cut bacon, cut into 1/2 inch dice
• 2 leeks, white and light green parts only, cleaned and finely chopped
• 3 stalk celery, cut into 1/2-inch slices
• 2 russet potatoes, peeled and cut into 1/2-inch dice
• 2 garlic cloves, minced
• 793.78 g can diced tomatoes, with juice
• 2 (368.54 g) can minced clams, juice drained and reserved
• salt
• fresh ground pepper
• 9.85 ml fresh lemon juice
• 29.58 ml finely chopped fresh flat-leaf parsley
• chowder cracker, for serving

directions

1. In a soup pot over med-high heat, sauté the bacon until browned but not crisp, about 3 minutes.
2. Add the leeks, celery, and potatoes and cook, stirring occasionally, until the vegetables are softened and nicely coated, about 3 minutes.
3. Add the garlic and sauté for 1 minute longer.
4. Add the tomatoes with their juice, 3 cups water, and the reserved clam juice and bring to a boil over high heat.
5. Decrease heat to med-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes.
6. Remove from the heat.
7. Using a handheld or standing blender, coarsely puree the soup, making sure to leave some texture.
8. Add the clams, salt and pepper to taste, and lemon juice and return to med-low heat.
9. Cook gently until the clams are heated through, about 3 minutes.
10. Taste and adjust the seasoning.
11. Add the parsley and stir to combine.
12. Ladle the chowder into warmed bowls and serve at once, topped with the crackers.