New Manhattan Clam Chowder Soup

Combine Cherrystone Clams (1.4 kg), Seafood Stock (720 mL), and Dry White Wine (240 mL) in a large, high-sided sauté pan or dutch oven. Set over medium-high heat and bring to a boil. Cover and cook for 5 to 10 minutes until the clams have opened.

Toss any that stay closed. Use a slotted spoon to transfer the clams to a bowl and set aside. Strain the broth through a fine-mesh sieve into a heatproof bowl. Pour very slowly. If there is any remaining sand, it will linger at the bottom. Toss that and rinse the pot.

Set the empty pot back on the stove over medium-high heat. Add the Butter (1 Tbsp). When it’s melted, add the Thick-Cut Bacon (5 slices). Cook until the fat has mostly rendered and the meat is starting to color and crisp, about 7 minutes.

Add the Onion (1), Celery (3 stalks), and Yellow Bell Pepper (1). Stir and scrape up any brown bits from the bottom. Season with Kosher Salt (to taste). Sauté until the vegetables are soft, about 10 minutes.

Meanwhile, remove the clams from their shells. Toss the shells and roughly chop the clams. Once again, set them aside.

When the vegetables are soft, add the Garlic (2 cloves) and stir-fry until fragrant, about 1 minute.

Add the All-Purpose Flour (2 Tbsp) and stir. Keep stirring as you slowly add the clam broth. Pour slowly so that any residue will remain at the bottom and can be tossed.

Add the Yukon Gold Potato (1), Fresh Thyme (3 sprigs), and Bay Leaf (1). Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Add the Whole Peeled Tomatoes (1 can) and Heavy Cream (160 mL). Bring to a simmer and cook for another couple minutes.

Taste and adjust seasonings. Add the chopped clams. Just before serving, season to taste with extra white wine, if desired.

Serve with oyster crackers and/or crusty, sliced bread. Delicious when served in a bread bowl. Enjoy!