Manhattan Clam Chowder
- 4 thick-cut bacon slices, cut into 1/2-inch dice
- 2 leeks, white and light green portions, rinsed and finely chopped
- 3 celery stalks, cut into slices 1/2 inch thick
- 2 russet potatoes, peeled and cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 can (28 oz.) diced tomatoes with juices
- 2 cans (each 6 1/2 oz.) minced clams, juices drained and reserved
- Salt and freshly ground pepper, to taste
- 2 tsp. fresh lemon juice
- 2 Tbs. finely chopped fresh flat-leaf parsley
- Chowder crackers for serving (optional)
Using a handheld or stand blender, coarsely puree the soup, leaving some texture. Add the clams, season with salt and pepper, and add the lemon juice. Return the soup to medium-low heat and cook gently until the clams are heated through, about 3 minutes. Taste and adjust the seasonings. Add the parsley and stir to combine.
Ladle the chowder into warmed bowls, top with the crackers and serve immediately. Serves 4 to 6.
Adapted from The Williams-Sonoma Cookbook, Edited by Chuck Williams (Free Press, 2008).