ManhattanClamChowder

1 Onion, Large chopped fine

2 Carrots, diced

3 Celery, diced

4 Garlic, minced

1 Can Tomato Paste

1 Can Tomatoes 28 oz, diced

1 Potatoes, diced

2 Cups Clam Juice (see notes)

2 Bay Leaves, large

4 Cups Water

1 Cup White Wine

1 Tsp Salt

1 Tsp Sugar

1 Tsp Black Pepper, ground

1 Pinch Red Pepper, flakes

2 Lbs Clams, large Chowder

1 Tbs Oregano, dried

1 Tbs Thyme, dried

6 Tbs Olive Oil

1 Tbs Lemon Juice

In a heavy bottomed 6 qt pot put in the olive oil and the first four ingredients. Saute` over medium-low heat until just softened. Add the Tomato Paste and continue heating, with stirring, for 3 minutes.

If using fresh clams, begin steaming the rinsed clams in a large pot containing about ½ in water (~3 cups) until the clams have just opened (~6-8 mins). Remove the clams immediately, drench in cold water, and set aside. Reserve the steaming liquid, boiling it for 2-3 mins more, then filtering through doubled cheesecloth or a coffee filter. Shuck, trim, clean, and chop the clams. Refrigerate clams and liquid if not used immediately.

NOTE: You may substitute 1 lb of fresh (refrigerated) minced or chopped clams, but you will have to substitute 3 – 8 oz bottles of Clam Juice for the cooking liquor.

To the cooking pot, add the remaining ingredients. Bring to a boil, and simmer for at least 45 mins. Add the chopped clams and simmer for just 3-4 mins.

Makes about 4 qt.

SERVING SUGGESTIONS SERVINGS: 6-8

-Garnish with chopped Scallions.