Bubba's Bar 'n' Grill
Uncle Ted's Clam Chowder (Manhattan/Red) - Printable Version

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Uncle Ted's Clam Chowder (Manhattan/Red) - Chazevanz - 06-11-2011 08:36 AM

Fabulous Manhattan Style Chowder

1 LB. Smoked Bacon
3 OZ. Olive Oil
1 Large Sweet Vidalia Onion (chopped)
4 Heaping Tbls. Flour
1 1/2 Quarts Chopped Ocean Clams (separate clams & juice reserved)
1 Quart Clam Juice
2 Cups Each- Chopped Carrots & Celery
3 Cups Red Potatoes Diced w/skin on (or peeled if desired)
2 Cups 5 Way Frozen Vegetables
1-28 0Z. Can Whole Tomatoes (hand squeezed /crushed)
10-12 OZ. V-8 Veggie Juice
5-6 Shakes Tabasco (or to taste)
3-4 Tablespoons Salted Butter
3-4 Shakes Red Pepper Flakes (or to taste)
2-3 Bay Leaf
Salt & Black Pepper to taste (about 1 Tsp. each) I like more!
A few pinches of Tyme & Oregano(about 1 Tsp. Each)
2-3 Tbs. Flat Italian Parsley for Garnish
Beer or The Macallan (Optional)

Crisp the Bacon in a large Saute Pan and reserve the meat in paper towels to drain. Discard all but 2-3 Tablespoons of Bacon Fat from pan and add the olive Oil. Add Onions and Red Pepper Flakes saute' until almost translucent, add carrots and celery and continue to saute' for 3-4 min. Sift the flour over the veggies and stir frequently until incorporated and mix thickens. Add Clam Juice, Reserve Juice from Clams, V-8 Juice and crushed Tomatoes. You'll need to transfer this to a Large Pot at this time. Add Bay Leaf, Oregano, Tyme, Frozen 5 Way Veggies and cover to bring to a slow boil. Add the Potatoes but don't overcook them , just until done but still firm. Check seasonings (Salt/Pepper) & add Tabasco Sauce. Chop the cooked Bacon (small bite size) and add along with the Clams & 3-4 Tbs. Butter. Gently simmer a few min.
Garnish with chopped Italian Parsley.
Best to let it rest a few hours or over night to let the flavors meld before serving.
Enjoy w/Oyster crackers and Beer or The MACALLAN !(optional)