Manhattan Clam Chowder
1-12 lbs hard shell clams
Cover with cold water and stir in 1/4 cp salt. Let stand for 30 miutes to rid clams of sand. Rinse and drain. Place in pot and add 2 cups of water. Cover and steam over high heat until the clams completely open, 10 - 15 minutes. Any that don't open, throw away.
Pour the cooking liquid through a fine mesh sieve and set aside. When clams cool remove from shell.
Heat in large skillet, over medium heat:
1 tbsp vegetable oil
Add 3 slices of bacon finely chopped, and cook, stirring occasionaly till browned.
Add 2 medium onions, chopped
1/2 green pepper, diced
large celery stalk, diced
Stirring until browned about 5-10 minutes
Stir in the reserved cooking liquid along with:
1 28 oz can tomatoes with juice, diced
3 cups fish fumet
Bring to boil
Stir in:
1 lb potatoes but into 1 inch cubes
Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Stir in chopped clams and season with:
1/2 tsp pepper
2 tbsp chopped fresh parsley
Simmer briefly.
