Manhattan clam chowder

nspired by New York's wonderful Grand Central Oyster Bar, where you canhave Manhattan ( with tomato) or Boston ( no tomato, with cream) clam chowder. Serve with crackers, for crumbling into the soup as you eat.

Serves 4

• 4 bacon rashers, diced
• 1 tbsp butter
• 1 onion, finely chopped
• 3 celery stalks, finely diced
• 1.5 litres water
• 125 ml white wine
• 1.5 kg small clams (vongole), rinsed
• 500 g floury potatoes, peeled and diced
• 1 tsp thyme leaves
• 3 tbsp chopped parsley
• 400 g canned tomatoes, chopped
• sea salt and pepper

1. Melt the butter in a large fry pan and cook the bacon, onions and celery for 10 minutes. Add the diced potato, thyme, parsley, tomatoes, salt and pepper, and 1 litre of the water, stirring well, and bring to the boil. Simmer for 20 minutes.
   
   
2. In the meantime, bring the white wine and remaining 500 ml water to the boil. Add the clams, cover and cook for 2 minutes, then use a slotted spoon to remove the clams as soon as they open, discarding any unopened shells.
   
   
3. Strain the clam broth through fine muslin into the chowder and simmer for a further 15 mins or until the potato is tender, stirring occasionally.
   
   
4. Remove most of the clams from the shells, then add all the clams to the broth along with any juices that have settled. Gently heat for 5 mins and serve in warmed soup bowls, scattered with a little extra chopped parsley.
   
   
5. Serve with crackers, for crumbling into the soup as you eat.