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Ingredients

• 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
• 4 slices bacon, cut into 1/2-inch lengths
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup chopped bell pepper
• 3/4 cup diced carrot
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1 1/2 teaspoons dried oregano leaves
• 4 sprigs fresh thyme
• 1/2 teaspoon crushed red pepper
• 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 cup chicken stock
• 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
• 1/4 cup chopped parsley leaves
• Freshly ground black pepper
• Salt

Description

Food Network Invites You To Try This Manhattan Clam Chowder Recipe From Emeril Lagasse.

Food Network