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Manila Clam Chowder




Source of Recipe


Michael's Restaurant , Santa Monica CA


List of Ingredients




2 tablespoons unsalted butter
� 1 medium-size Maui, Walla Walla, Vidalia, or sweet red onion, chopped
� 2 medium-size carrots, 1 chopped, 1 peeled and cut into � inch dice
� 4 fresh white mushrooms, chopped
� 1 bunch parsley stems
� Salt
� 1 cup dry white wine
� 2 pounds Manila clams, scrubbed and rinsed
� 3 strips, each � inch thick, smoked slab bacon, as leans as possible
� 1 medium-size boiling potato, peeled and cut into � inch dice
� 1 medium-size zucchini, cut into � inch dice
� 8 cups heavy cream
� Freshly ground white pepper
� 1 � teaspoons chopped fresh chives


Recipe



In a large pot, melt the butter over low heat. Add the onion, chopped carrot, mushrooms, and parsley, then sprinkle lightly with salt and saut�, stirring occasionally, until the vegetable are soft but not yet browned, about 10 minutes.

Add the wine and raise the heat. When the wine boils, add the clams and cover the pot. Steam, shaking the pot frequently, until all the clams have opened, 3 to 5 minutes.
Line a sieve with a double thickness of cheesecloth and set it over a large bowl. Pour the contents of the pot into the sieve. Rinse out the pot and return the strained cooking liquid to it. Bring it back to a boil and boil it briskly until it has reduced by three quarters, 15 to 20 minutes.

Meanwhile, remove the clam meat from the opened clams. Discard any unopened clams along with the shells and cooked vegetables.

On a preheated grill or in a skillet over medium heat, cook the bacon until crisp, about 2 minutes per side. Drain on paper towels. Cut the bacon crosswise into Julienne strips and set them aside.
Bring a large pan of lightly salted water to a boil. Add the diced carrot and potato and cook until just done, about 2 minutes; then add the diced zucchini and cook for about 1 minute more.

Add the cream to the reduced cooking liquid and simmer briskly until the liquid is thick and has reduced by a third, about 15 minutes.

Add the reserved clam meat, vegetables, and bacon; simmer briefly to heat them through. Season to taste with salt and pepper, then ladle into heated soup plates and garnish with chives.