Manhattan clam chowder
Description
A hearty first course. Bring water to a boil in a large pot. Add the shellfish, cover with a lid, and cook until the shells open, about 10 minutes. Transfer the shellfish to a large bowl. Discard any shellfish that do not open. Remove the meat from the shells and place it back into the bowl. Strain the cooking liquid through cheesecloth or a sieve into the bowl with the shellfish. You should have 2 1/2 cups of liquid. Pour a few tablespoons of the liquid over the shellfish to keep them moist. Heat 1 tablespoon of oil in a large pot over medium heat. Add bacon and cook, stirring, until golden, about 7 minutes. Remove the bacon and place it on paper towels to drain excess fat. Add the remaining 1 tablespoon of oil to the pot and reduce the heat to medium. Add onion, celery, garlic, and red pepper. Cook until the vegetables are golden, about 7 minutes. Add wine, if desired. Add tomatoes with their juice, 2 1/2 cups of the strained shellfish broth, and potatoes. Reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes. Cut larger shellfish in half. Add the shellfish, bacon, parsley, oregano to the soup and heat through for 30 seconds. Season with salt and pepper and serve immediately. Serve the soup hot.