Manhattan Clam Chowder

Ingredients and Weight:

• 24 fresh clams in the shell (about 3 pounds)
• 12 ounces bacon, cut into 1/4-inch pieces
• 1 large onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 3 cups clam juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup diced potatoes
• 1 cup diced carrots
• 2 tablespoons chopped fresh parsley

Preparation Time:

30 minutes

Cooking Time:

1 hour

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. Scrub the clams thoroughly and remove any barnacles or grit. Place the clams in a large pot or Dutch oven and cover with water. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the clams open.
2. Strain the clams, reserving the cooking liquid. Remove the clams from their shells and chop coarsely.
3. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
4. Add the onion, celery, green bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
5. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the milk and clam juice until smooth.
7. Add the clams, bacon, potatoes, carrots, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
8. Stir in the parsley and serve hot.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 10 grams
• Protein: 15 grams
• Carbohydrates: 25 grams
• Fiber: 5 grams

Dish Characteristics:

• Creamy and flavorful
• Loaded with clams, vegetables, and bacon
• Perfect for a cold winter day
• Can be served as a main course or appetizer

User Comments:

• "This is the best clam chowder I've ever had!"
• "The perfect balance of flavors and textures."
• "I love the hint of sweetness from the carrots."
• "A must-try for any clam chowder lover."
• "Great for a cold winter night."

Special Precautions and Tips:

• Discard any clams that do not open after cooking.
• Be careful not to overcook the chowder, as the clams will become tough.
• If you can't find fresh clams, you can use canned clams instead.